Caribou Soup

Ingredients

1 lb caribou
8 c water
2 bay leaves
4 juniper berries
1/2 c wine
1 tb worcestershire sauce
4 potatoes
1 slice carrot
1 parsnip
1/2 c turnip
1/2 c cabbage
2 celery ribs
2 banana peppers
1/2 c 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 1/2 hr or more. Add the peas minutes before serving. This soup is best re-heated the second day.