Four of us gathered at my house to make grouse soup with birds harvested last fall.
Producing the soup necessitates
big pots because the first stage requires dumping whole grouse (minus the
breasts) in the pot along with whole carrots, celery stalks, halved onions,
peppers, and whatever whatnots you prefer.
After cooking the mix down, the
broth is cooled, separated, and then mixed one more time with only the meat
stripped from the birds, freshly chopped vegetables, and a mix of spices.
Making grouse soup is a lot of work,
but it’s good work.
Kevin and a Full Pot on the
Stove
Cooling the Batches Before Separating
the Broth
String Beans and Carrots Ready
for the Final Mix
—Mitchell Hegman
No comments:
Post a Comment