Deer & barley soup

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.

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