Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Caribou 4 Small potatoes, quartered
Oil; for browning meat 1 Carrot; peeled and sliced
8 c Water or stock 1 Parsnip: peeled and diced
2 Bay leaves 1/2 c Turnip; peeled and diced
4 Juniper berries 1/2 c Cabbage; shredded
2 Cloves 2 Celery ribs; chopped
1/2 c White Wine 2 md Banana peppers, chopped
1 tb Worcestershire Sauce 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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