Waterfowl Delight

I have tried this with duck, goose and chicken. They were all pretty good.

Cut meat into finger sized strips , cutting with the grain.

Roll each piece in mixture of ten parts flour and 1 part each of sage , salt and pepper.

Brown meat in an iron skillet in one stick of butter or margaine , keeping heat very low and turning often to avoid burning.

When brown remove from skillet and set aside.

Add mushrooms , onions and celery to skillet and cook until soft.

Add meat , crumbled bacon , thyme , garlic salt and 1 / 2 stick of margarine.

Simmer for 30 minutes stirring frequently.

Serve with wild rice and your choice of vegetables.

duck breasts, bacon, fresh mushrooms, white onion, celery, butter, flour, sage, salt, pepper, thyme, garlic salt