Woodcock or grouse carcasses
Chicken bouillon or consomme
Salt and pepper
Thyme, oregano and a bay leaf
Cooked rice
Assorted vegetables: mushrooms, celery, peppers, tomatoes
Red or white wine

Don't throw away the carcasses after a good meal of grouse or woodcock. Take them and their drippings and cooked of leftover rice and put all in a heavy saucepan. Add a can of chicken consomme (diluted) or equal amount of chicken bouillon from cubes for each grouse of every two woodcock. Add chopped or sliced mushrooms, celery, peppers, tomatoes; whatever you have on hand. Season with salt, pepper, thyme, oregano, and a bay leaf. Simmer a few hours before serving. Pour a cup of red wine for woodcock or white wine for grouse and let simmer longer. (Red wine works best if you use both birds.) Strain and serve. This soup can also be used as stock and frozen.