Caribou Soup

1 ½ 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

½ onion, diced

1 bay leaf

1 tablespoon crushed red pepper

salt and pepper to taste

1 ½ 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.