Venison Barley soup

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paulie
 
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Joined: Thu Oct 23, 2008 7:41 am

Venison Barley soup

Postby paulie » Tue Dec 15, 2009 12:54 pm

Ok, I know this is pretty 'random' but I just found this and, thought I would pass it along[:)]




1 lb. venison stew meat, cut into 1-inch cubes, patted dry with paper towels
2 T. canola or vegetable oil
5 cups water
1 large onion, peeled and coarsely chopped
2 cloves garlic, peeled and minced
1?2 cup barley, rinsed
1 T. fresh oregano, chopped
1 tsp. salt
1?4 tsp. freshly ground black pepper
2 medium carrots, peeled and thinly sliced
1 celery rib, sliced
1 small turnip, peeled and sliced
1 cup fresh or frozen peas
Brown gravy sauce (optional)


Heat oil in large soup pot over medium heat. Add venison and cook until well browned. Add water, onions, garlic, barley, oregano, salt and pepper. Heat to boiling; reduce heat to low, cover and simmer for 1 hour, stirring occasionally. Skim fat if necessary; add remaining ingredients except peas. Simmer for 40 minutes or until vegetables are tender. Add peas and heat through. Add brown gravy sauce, if desired. Makes 3 quarts

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