Buffalo Lake Spicy Duck

This is one of Hutch’s pet recipes, and it’s a good-un.

Start by tenderizing:

2 pounds of duck breasts

In a 5-quart or larger Dutch oven, brown the meat in 2 tablespoons of bacon grease. Fold in:

1 large yellow onion, sliced thin
4 cloves of garlic, minced

Cook until the onions are softened, then add:

1 28-ounce can of peeled tomatoes with green peppers
4 dashes of garlic Creole sauce
5 squirts of Tabasco sauce
Salt and pepper to taste

Bring to a slow boil for 10 minutes. Cover the Dutch oven and place in a preheated 300-degree oven for at least 90 minutes. Remove the Dutch oven and rest for 10 minutes before serving.

Serve in large bowls over a bed of white rice, and top with a dollop of sour cream sprinkled with chopped green onions for garnish.

This dish is even better the next day (see Tips for Tastier Wild Game).