Randy's Partridge Potage

Recipe Ingredients

4		Boneless skinless grouse breasts - bones reserved (large)
		For the stock
2		Water
1 tablespoon	15ml	Chicken base
		(or 4 bouillon cubes)
1		Bay leaf
1		Onion - sliced (medium)
1		Carrot - cut in 1" pieces
1		Celery stalk - cut in 1" pieces
		Water and white wine - for poaching
1 cup	160g / 5.6oz	Wild rice
1 cup	160g / 5.6oz	Long-grain white rice
2 tablespoons	30ml	Freshly-chopped parsley

Recipe Instructions

In a soup pot combine the bones, water, base or bouillon, bay leaf, and vegetables and bring to boil, then reduce to simmer for 40 minutes.

While the stock is simmering, place the boneless breasts in a skillet and cover with a 1 to 1 ratio of wine and water. Poach the breasts until thoroughly cooked, strain, cool the meat, cut into 1-inch cubes and set aside.

Strain the stock into another soup kettle, discard the vegetables and add the rice to the hot stock. Bring to a boil, then reduce to simmer and cook until the rice is tender (approximately 20 minutes), return the meat to the soup and cook for 5 minutes.

Garnish with the freshly-chopped parsley and serve with a hot crusty bread.

This recipe yields 4 servings.

Source:
Dave O'Brien for On Line Sportsman - recipe contributed by - Randy Libby - Downloaded from - http://www.onlinesportsman.com/v2/02

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