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.