Venison And Barley Soup

Venison And Barley Soup

2 deer shanks (or equal)
1 cup barley, pearl
1 cup peas, green split
2 onions, chopped
2 garlic clove, finely chopped
1 bell pepper, seeded, chopped
14 cups beef or chicken stock
4 tablespoons butter
1 tablespoon salt
1/4 teaspoon pepper

Brown garlic, onion and pepper in butter. Add deer, cut into 1″ pieces, and brown lightly. Add stock and remaining ingredients and bring to a boil. Cover and simmer for 2-3 hours, until meat is tender. Season according to taste.

Shank took 3 hours to become tender.

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