Stewed Wild Duck

From the Kitchen of: Veronica Nelson/Michael J. Huebschen '70
Category: Main Course
 

Ingredients:

Two ducks
1.5 cups rice (Wild Rice or Brown)
1 12 oz. can cream of chicken soup
1 12 oz. can cream of mushroom soup
1 12 oz. can of water
1 cup chopped celery
1/2 cup onion chopped
1/2 Green Bell Pepper chopped
12 oz. Canned Mushrooms, drained
 

Instructions:

Distribute rice over bottom of greased baking pan (pyrex works very well). Use heavy kitchen knife to cut ducks along length of spinal column on one side; flatten over rice, skin side up. Season with salt and pepper. Mix all other ingredients in a large mixing bowl and pour over ducks, spreading evenly. Cover tightly with aluminum foil and bake at 325 degrees for 2 hours.
 
Additional Notes: The recipe is offered in memoriam to Veronica Nelson; as related by Michael J. Huebschen (1970). MJH uses the same recipe with Ruffed Grouse and chicken. Pheasant might be worth a try as well. 
 
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