Giblet Soup

Photo: flickr user avlxyz

Ingredients

Giblets from 3 grouse, 2 pheasant, 2 or 1 Canada goose

3 ounces can Condensed beef bouillon - (10 ¾ ea)

2 mediums Onions minced

1/2 cup Chopped celery

1 1/2 Carrots chopped

cup Cooked rice

Salt to taste

Freshly-ground black pepper to taste

1/2 cup Dry red wine

Preparation

Cover giblets with cold salted water and boil until very tender, 45 minutes to 1 hour. Cool in the broth, then strain, reserving the broth, and chopping giblets fine. Add bouillon to the pot with onions, celery, carrots, rice, and giblet stock, and simmer until vegetables are tender, about 20 minutes. Correct seasonings, add giblets and wine, and reheat.

This recipe yields 6 servings.