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.