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.