Giblet Soup

Recipe Ingredients

		Giblets from 3 grouse, 2 pheasant, 2 ducks
		Or 1 Canada goose
3		Condensed beef bouillon - (10 3/4 oz ea)
2		Onions - minced (medium)
1/2 cup	55g / 1.9oz	Chopped celery
1 1/2		Carrots - chopped
1/3 cup	53g / 1.9oz	Cooked rice
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Dry red wine

Recipe Instructions

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.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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