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


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.