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Caribou soup
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| Artist: |
_ |
| Categories: |
Caribou, Game, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Caribou | | | Oil, for browning meat | | 8
| cup | Water or stock | | 2
| | Bay leaves | | 4
| | Juniper berries | | 2
| | Cloves | | 1/2
| cup | White Wine | | 1
| tbsp | Worcestershire Sauce | | 4
| | Small potatoes, quartered | | 1
| | Carrot, peeled and sliced | | 1
| | Parsnip: peeled and diced | | 1/2
| cup | Turnip, peeled and diced | | 1/2
| cup | Cabbage, shredded | | 2
| | Celery ribs, chopped | | 2
| med | Banana peppers, chopped | | 1/2
| cup | 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. |
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Procedures:
| 1 | In a skillet brown the meat in a little oil or bacon fat. | | 2 | Add to the pot. | | 3 | Addthe remaining ingredients except the peas and simmer ?hr or more. | | 4 | Add thepeas minutes before serving. | | 5 | this soup is best re-heated the second day. |
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