Caribou Soup recipe

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Ingredients

1 ½ pounds caribou, cut into cubes
water to cover
2 cups cubed potatoes
1 (14.5 ounce) can stewed tomatoes
3 large cloves garlic, chopped
2 carrots, scrubbed and chopped
½ onion, diced
1 bay leaf
1 tablespoon crushed red pepper
salt and pepper to taste
1 ½ cups uncooked white rice

Nutrition Info

117.6 calories
carbohydrate: 16.7 g
cholesterol: 27.8 mg
fat: 1.3 g
fiber: 1.1 g
protein: 9.3 g
saturatedFat: 0.5 g
servingSize: -
sodium: 72.9 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the caribou in a 12-quart stockpot with enough water to cover by 2 inches, add the potatoes, tomatoes, garlic, carrots, onion, bay leaf, and crushed red pepper. Season with salt and pepper, and bring the mixture to a boil over medium-high heat. Add the rice and reduce heat to medium-low. Continue cooking until the rice is tender, about 40 minutes. Remove bay leaf to serve.

Recipe Yield

10 quarts

Recipe Note

A modern version of the staple meat of the Inupiaq Eskimo of the North Slope of Alaska, will also work with most game meats (such as moose). If possible, add a few caribou bones at the beginning to enhance the flavor.

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