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Receta Pennsylvania Coon Soup
by Global Cookbook

Pennsylvania Coon Soup
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Ingredientes

  • 2 lb Bony raccoon meat
  • 1/2 c. Diced celery
  • 1 sm Carrot diced
  • 1 sm Onion sliced
  • 6 c. Cool water
  • 2 tsp Salt
  • 1/8 tsp Freshly-grnd black pepper
  • 1/4 c. Raw long-grain rice
  • 1 tsp Dry herbs of your choice
  • 1 pch Dry rosemary
  • 2 Tbsp. Minced parsley
  • 2 Tbsp. Butter

Direcciones

  1. Put meat, celery, carrot, onion, and water in a large soup kettle. Heat to boiling point, reduce heat, cover tightly, and simmer for 2 hrs. Add in salt and pepper and simmer for 30 min more. Strain. Bring strained broth to a boil and add in rice slowly; let cook for 20 min. Remove meat from bones, chop, and add in to soup. Add in herbs and butter. Serve as soon as heated.
  2. This recipe yields 4 to 5 c. of soup.