Hunters in the family?  You must try this delicious recipe; and a lunch or dinner during the cold duck season, this will surely be a big hit!

 Created by:  Frances P.

 Ingredients:

 

• 3 turkey thighs
• 1 cup Italian dressing
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red pepper
• 1 cup vegetable oil
• 1 cut flour
• 1 bell pepper chopped
• 1 white onion chopped
• 1 cup chopped celery
• 8 oz sliced fresh mushrooms
• 1 can beef broth
• ½ can water
• ¼ cup white wine or vermouth
• 2 bay leaves
• 1 TBS minced fresh garlic
• 1 TBS thyme

Directions:

1. Marinate ducks and turkey and next 4 ingredients overnight
2. Prepare roux in large Dutch oven by heating vegetable oil then adding flour
3. Stir continuously until roux turns dark brown about 25-30 minutes at med-high
4. Add bell pepper, onion, celery and mushrooms stirring until wilted
5. Slowly add broth, water, and wine or vermouth to vegetables
6. Add bay leaf, garlic, and thyme
7. When mixture returns to boil, reduce heat and simmer for 30 minutes
8. Place turkey and ducks (without marinade) into Dutch oven, cover with foil or ovenproof top and bake at 350° for 1 ½ hours
9. Remove from oven, carefully remove meat from bones and return to pot
10. Serve with steamed rice and your favorite vegetable

Serves 8