Recipe - Caribou Soup

1 pound Caribou
Oil; for browning meat
8 cup Water or stock
2 Bay leaves
4 Juniper berries
2 Cloves
One half cup White Wine
1 tablespoon Worcestershire Sauce
4 Small potatoes, quartered
1 Carrot; peeled and cut or sliced up
1 Parsnip: peeled and minced
One half cup Turnip; peeled and minced
One half cup Cabbage; shredded
2 Celery ribs; chopped
2 md Banana peppers, chopped
One half 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.

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 One half hr or more. Add
the
peas minutes before serving.

This soup is best reheated the second day.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip