Name: Caribou Soup
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

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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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