Caribou soup

8 servings

Ingredients

Quantity Ingredient
1 pounds Caribou
Oil; for browning meat
8 cups Water or stock
2 Bay leaves
4 Juniper berries
2 Cloves
½ cup White Wine
1 tablespoon Worcestershire Sauce
4 Small potatoes, quartered
1 Carrot; peeled and sliced
1 Parsnip: peeled and diced
½ cup Turnip; peeled and diced
½ cup Cabbage; shredded
2 Celery ribs; chopped
2 mediums Banana peppers, chopped
½ cup Green peas

Directions

Trim the meat from the bones and cube in coarse dice. Simmer the bones in water

or stock with the bay leaves, juniper and cloves for about 2 hours.

Remove the

bones and strain the stock. Return the broth to the pot.

In a skillet brown the meat in a little oil or bacon fat. Add to the pot. Add

the remaining ingredients except the peas and simmer ½ hr or more.

Add the

peas minutes before serving.

This soup is best re-heated the second day.

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