Title: Caribou Soup
Categories: Soup Game
Yield: 8 Servings

1	lb	Caribou
		Oil; for browning meat
8	c	Water or stock
2		Bay leaves
4		Juniper berries
2		Cloves
1/2	c	White Wine
1	tb	Worcestershire Sauce
4		Small potatoes, quartered
1		Carrot; peeled and sliced
1		Parsnip: peeled and diced
1/2	c	Turnip; peeled and diced
1/2	c	Cabbage; shredded
2		Celery ribs; chopped
2	md	Banana peppers, chopped
1/2	c	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 1/2 hr or more. Add the peas minutes before serving.

This soup is best re-heated the second day. By on

previous

next