Caribou soup

Yield: 8 servings

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

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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