Caribou Soupgame, soups 1 lb caribou 1 oil; for browning meat 8 cup water or stock 2 bay leaves 4 juniper berries 2 cloves 1/2 cup white wine 1 tablespoon worcestershire sauce 4 small potatoes, quartered 1 carrot; peeled and sliced 1 parsnip: peeled and diced 1/2 cup turnip; peeled and diced 1/2 cup cabbage; shredded 2 celery ribs; chopped 2 medium banana peppers, chopped 1/2 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 1/2 hr or more. Add the peas minutes before serving. This soup is best re-heated the second day. |
