Stewed Buffleheads - Just Dutch Oven Recipes


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Stewed Buffleheads

2 Bufflehead ducks -- split
1/4 cup Seasoned flour
1/4 teaspoon Celery salt
1/4 pound Sweet butter
1 cup Boiling water -- (approximately)
1 teaspoon Dried oregano

Dust meat with seasoned flour, then with celery salt. Brown meat thoroughly in butter in a Dutch oven, about 5 minutes per side. Add water to come up 1/2 inch in the pot, add oregano, and cover. Simmer until well done, about 1 1/2 hours, checking water level and adding more as needed. Add seasoned flour to thicken gravy as desired.

This recipe yields 4 servings.