Elk Soup

This recipe is for Elk Soup but there is no reason why it couldn’t be used for any other game animal.

2-1/2 to 3 lb knuckle bone and meat
1 large onion, quartered
1 c diced carrots
1/4 tsp pepper
2 tsp parsley
2 qts water
3/4 c diced celery
4 tsp salt
1/3 c rice

Saw or crack bone in several pieces. Wipe pieces clean with damp cloth. Put into soup kettle and add water. Heat to boiling. Reduce heat, cover and simmer gently for 2 to 2-1/2 hours. Remove bone, cut off meat and dice. Return meat and marrow to soup. Add remaining ingredients and simmer 20 to 30 minutes, until rice and vegetables are done.

Keep your fork


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