Wild game recipe: Boundary Waters wild rice soup with grouse

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1 to 2 grouse breasts, cubed

½ lb. Canadian bacon

3 T. butter, divided

1 c. chopped leek, including the greens

4 T. flour

4 c. chicken stock

1½ c. cooked wild rice

2 c. half & half

1½ c. cheddar cheese

salt to taste

pepper to taste

Brown the grouse breasts and set aside. Sauté the Canadian bacon in one tablespoon of butter until slightly browned. Remove. In the drippings, melt the rest of the butter and add the leek. Sauté until soft. Add the flour gradually over low heat. When incorporated, stir in the chicken stock. Heat gradually until smooth and hot. Add the wild rice, Canadian bacon, grouse, half & half and cheddar cheese. Add salt and pepper to taste and heat until ready to serve.

Carol Nyholm

Babbitt

Tags: outdoors, food