Caribou Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 118 Calories

Ingredients

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

Recipe Instructions

Step 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.