| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups, Game, Caribou, Jw | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip
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