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Caribou Soup

Rated as 3.33 out of 5 Stars
4

"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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Ingredients

1 h servings 118
Original recipe yields 20 servings (10 quarts)

Directions

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  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.

Nutrition Facts


Per Serving: 118 calories; 1.3 16.7 9.3 28 73 Full nutrition

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Reviews

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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 ...

I wish I can give it two ratings, one for directions and the other for taste. The directions are VERY POORLY written, I followed it to the "t" and ended up with a rice "glop." And way too much ...

This was very good. I used caribou and bear. Used 1/2 naturally cultivated wild rice and 1/2 brown rice. Loved the earthy flavors with the wild game.