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Ingredients
- 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
Directions
- 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.
- This recipe yields 4 to 5 c. of soup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1668g | |
| Calories 427 | |
| Calories from Fat 208 | 49% |
| Total Fat 23.68g | 30% |
| Saturated Fat 14.76g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 4947mg | 206% |
| Potassium 455mg | 13% |
| Total Carbs 49.11g | 13% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.74g | 4% |
| Protein 5.18g | 8% |
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