Wild Duck - cooking recipe

Ingredients

2 ducks
1/2 c. flour
salt and pepper
1/4 c. butter
1 onion, minced
2 bay leaves
1 c. mushroom caps
1 green pepper, thinly sliced
1 c. water
1/2 c. Burgundy wine

Preparation

Cut ducks into bite-size pieces, no bone, no skin.
Dredge in flour well seasoned with salt and pepper.
Saute in butter, adding onion, bay leaves, mushroom caps and pepper rings as meat is browning.
Add water and wine and simmer for 1 hour.
A pair of mallards will serve 3 to 4 people.
Can be served over wild rice, noodles or plain rice.