Grouse Soup

by From Hunter's Challenge/MT HCBD
(Montana)

Clean and skin grouse. Be sure to remove any shot embedded in the meat. Remove breast and thigh meat, refrigerate for later.

In a large stock pot, combine one large onion (cut in half), one bulb of garlic, bones from the grouse, and if you have fewer than three grouse, add some chicken or turkey bones or chicken backs to give the broth more flavor (or add chicken bouillon). Cover with water and simmer several hours or overnight, adding water if necessary.

Strain the broth and discard the solids. Chill broth in the refrigerator. The fat will solidify and rise to the top. Scoop it off with a spoon and discard. Reheat broth to simmering and season to taste. Salt, pepper, and sage are good choices. Add diced grouse meat, vegetables. Other possible additions are lentils, brown rice, or noodles. Simmer until meat and vegetables are done.