Recipe by inupiaqcook
"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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1 1/2 pounds
caribou, cut into cubes
water to cover
1 (14.5 ounce) can
3 large cloves
carrots, scrubbed and chopped
crushed red pepper
salt and pepper to taste
1 1/2 cups
uncooked white rice
I am proud to see this recipe from my heritage, my mom was born in Noorvik, Alaska.
This is delicious soup, but I did have to make some modifications. The recipe, as written, really doesn't call for enough liquid to cook the rice. I both added liquid AND decreased the rice to one cup. I still needed to add more water before serving as it was no longer really soup. I also added several beef boullion cubes for more depth of flavor. My stewed tomatoes were very large chunks, so I chopped them into small pieces. I was fresh out of caribou, so I used white-tailed deer venison (plentiful in my area). Thanks for a tasty recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 12
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