Throughout these recipes, we have used the breasts of the various uplands so we have the carcasses left over in need of a use!!! What we’ll do here is transform an old PA Dutch classic soup recipe from a chicken recipe to a gamebird recipe, you’ll be surprised how tasty it is.

- Larry Copenhaver

• STOCK
  • Gamebird carcasses
  • Water
  • 1 C. cooking sherry
  • Onion quartered
  • 3 carrots chunked
  • 3 ribs celery chunked
  • 1 green bell pepper chunked
  • 6 bay leaves
  • ½ Tsp. whole thyme
  • ½ Tsp. basil
  • ½ Tsp parsley
  • ½ Tsp. celery salt
  • ½ Tsp. whole peppercorns
  • 1 lg. chicken boullion cube

• CORN NOODLE SOUP
  • Cooked game bird meat, diced
  • Stock
  • 3 ribs celery chopped
  • 1 onion chopped
  • 1 green bell pepper chopped
  • ½ TBS parsley
  • 2 TBS butter
  • 1 12oz. can mixed yellow/white corn or 12 oz. pkg frozen corn
  • 8 oz. egg noodles (approx.)
  • ¼ Tsp celery salt
  • ¼ Tsp ground black pepper
  • 2 large eggs cracked in a bowl and blended with a fork (like scrambled
    eggs).

PREPARATIONS

• Every good soup starts with a good stock. Combine all ingredients in a large pot, the size of the chunks is unimportant as only the meat and broth will be saved, cover with water plus one inch. Bring to slow boil, reduce heat and simmer for an hour or until reduced to 3/4 of original volume. Pull bird carcasses, set aside. Strain broth; discard contents except for bird meat.
• In the same large pot melt butter and saute celery, pepper and onion. Add parsley, salt pepper, bird meat, and corn; saute all for 30 seconds while stirring and add Stock. Bring to a low boil and add noodles; cook until noodles become tender, usually 8-10 minutes. Don’t boil on high as you will lose a large part of the stock’s flavor. When the noodles become tender, stir in eggs, cook for a full minute; they will appear to become strings throughout the soup.

  This hearty kind of soup goes well with oyster crackers and makes use of the entire gamebird.

Enjoy!!!