Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 eaches | Deer shanks (or equal) |
| 1 cup | Barley, pearl |
| 1 cup | Peas, green split |
| 2 eaches | Onions, chopped |
| 2 eaches | Garlic clove, finely chopped |
| 1 each | Bell pepper, seeded, chopped |
| 14 cups | Beef or chicken stock |
| 4 tablespoons | Butter |
| 1 tablespoon | Salt |
| ¼ 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.