Pennsylvania Coon Soup

Recipe Ingredients

2 lbs	908g / 32oz	Bony raccoon meat
1/2 cup	55g / 1.9oz	Diced celery
1 cup	110g / 3.9oz	Carrot - diced (small)
1 cup	62g / 2.2oz	Onion - sliced (small)
6 cups	1422ml	Cold water
2 teaspoons	10ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/4 cup	40g / 1.4oz	Raw long-grain rice
1 teaspoon	5ml	Dried herbs of your choice
1		Dried rosemary
2 tablespoons	30ml	Chopped parsley
2 tablespoons	30ml	Butter

Recipe Instructions

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

This recipe yields 4 to 5 cups of soup.

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

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