02-18-2005, 06:07 AM
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
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.
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.