Sharptail Soup

• 2 tablespoons cooking oil
• 2 sharptail grouse, diced into 2-inch (5-cm) chunks
• 2 large onions, coarsely chopped
• 2 cup (500 ml) celery, chopped
• 1/4 cup (60 ml) ginger, freshly grated
• 1 teaspoon cround cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1/2-1 teapsoon chili powder, to taste
• 2 cups (500 ml) chickpeas, canned or precooked and drained
• 2 cups (500 ml) chicken stock or bouillon

In Dutch oven, heat 1 tablespoon of the oil on medium-high setting and brown the sharptail quickly. Remove the bird from the pan and set aside. Add the second tablespoon of oil and saute the onions and celery until tender. Add the seasonings and cook a few minutes longer, until the aroma fills the kitchen.

2. Return the browned sharptail chunks to the pan. Add the chickpeas, and stock, and salt and peppr to taste. Bring the pot to slow boil, then turn to a simmer; cover and cook 45-60 minutes until the sharptail is tender. Yield: 4-6 servings.

Source: The Art Of Wild Game Cooking