Caribou Soup

• 1 pound caribou
• 1 x vegetable oil for browning meat
• 8 cups water
• 2 each bay leaves
• 4 each juniper berries
• 2 each cloves
• 1/2 cup white wine
• 1 tablespoon worcestershire sauce
• 4 small potatoes quartered
• 1 each carrots peeled and sliced
• 1 each parsnips peeled and diced
• 1/2 cup turnip peeled and diced
• 1/2 cup cabbage shredded
• 2 each celery stalks chopped
• 2 medium banana peppers chopped
• 1/2 cup green peas

1. Trim the meat from the bones and cube in coarse dice.
2. Simmer the bones in water or stock with the bay leaves, juniper and cloves for about 2 hours.
3. Remove the bones and strain the stock.
4. Return the broth to the pot.
5. In a skillet brown the meat in a little oil or bacon fat.
6. Add to the pot.
7. Add the remaining ingredients except the peas and simmer 1/2 hr or more.
8. Add the peas minutes before serving.
9. This soup is best re-heated the second day.

caribou, vegetable oil, water, bay leaves, juniper berries, cloves, white wine, worcestershire sauce, potatoes, carrots, cabbage, celery, banana peppers, green peas

Taken from recipeland.com/recipe/v/caribou-soup-45374 (may not work)