Side Pannel
Caribou Soup
Ingredients List
- 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
Directions
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.
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.
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