Caribou Soup

Ingredients

425 gr caribou
1,900 ml water
2 bay leaves
4 juniper berries
120 ml wine
16 ml worcestershire sauce
4 potatoes
1 slice carrot
1 parsnip
50 gr turnip
45 gr cabbage
2 celery ribs
2 banana peppers
100 gr green peas

Instructions

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 half hr or more. Add the peas minutes before serving. This soup is best re-heated the second day.