Squirrel and Wild Rice Soup

1. Stock Foundation:

   • Make rich stock from squirrel bones and vegetables
   • Flavor extraction: Long simmering creates depth
   • Meat picking: Remove all usable meat from bones

2. Wild Rice Preparation:

   • Cook wild rice separately until tender
   • Timing: 45-60 minutes depending on rice
   • Texture: Should be tender but maintain some bite

3. Soup Assembly:

   • Sauté vegetables until softened
   • Building: Add stock, picked meat, seasonings
   • Simmering: 30 minutes for flavor integration

4. Final Enrichment:

   • Add cooked wild rice and cream
   • Temperature: Heat through, don't boil after cream
   • Seasoning: Adjust with herbs, salt, pepper

Service: In warm bowls with crusty bread Comfort Factor: Perfect for cold weather meals