About this recipe:This hearty soup will work with most game - venison, wild boar, etc. If possible, add a few bones at the beginning to enhance the flavour.
680g caribou, cut into cubes
4 litres water to cover
300g cubed potatoes
1 (400g) tin whole plum tomatoes
3 large cloves garlic, chopped
2 carrots, scrubbed and chopped
1/2 onion, diced
1 bay leaf
1 tablespoon crushed red chilli
salt and pepper to taste
280g uncooked white rice
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Method Prep:20min › Cook:40min › Ready in:1hr
Place the caribou in a 12-litre pot with enough water to cover by 5cm; add the potatoes, tomatoes, garlic, carrots, onion, bay leaf and crushed red chilli. Season with salt and pepper, and bring the mixture to the 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.