Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb caribou
1 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

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.

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