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    Wild Duck Stew


    Source of Recipe


    Aunt Saunny

    1/4 pound fresh mushrooms, sliced
    4 large tomatoes, peeled, and quartered
    3 tablespoons butter
    1 large carrot, diced
    1 medium green bell pepper, diced
    1 medium onion, sliced
    1 cup chopped celery and leaves
    1 clove garlic, peeled and quartered
    1 cup pitted ripe olives
    1 tablespoon tomato paste
    1/4 cup olive oil
    2 cups dry red wine
    1 tablespoon Worcestershire sauce
    1/8 teaspoon cinnamon
    1/8 teaspoon ground cloves
    1/8 teaspoon allspice
    1/8 teaspoon mace
    1/8 teaspoon thyme
    1 bay leaf, crushed
    1 teaspoon salt
    1/4 teaspoon freshly-ground pepper
    2 wild ducks, plucked, drawn and cut into serving pieces
    20 small new potatoes

    Sauté mushrooms and tomatoes in 3 tablespoons butter for 3 minutes. Combine with carrot, green pepper, onion, celery, garlic, olives, tomato paste, olive oil,wine,Worcestershire, cinnamon, cloves, allspice, mace, thyme, bay leaf, salt and pepper to make a marinade. Add duck pieces and marinate overnight or for at least 10 hours. Simmer duck in marinade 1 1/2 to 2 hours or until tender. Boil potatoes in salted water for approximately 15 minutes or until tender.
    Add to stew just before serving.
 

 

 

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