Barley and Venison Soup
Beef
Photo: Edis Celik
- 6-8
SERVES
Submitted by Steve Connell
Ingredients
- 1 lb diced venison shoulder
- 1 C Allegro Game Tame marinade, or your choice
- 1 C barley
- 2 C diced onions
- 2 C diced celery
- 2 1⁄2 qt beef stock
- 2 (14-oz) cans diced tomatoes
- 2 bay leaves
- 1 Tbsp each black pepper, granulated garlic, kosher salt and Italian seasoning
- 5 C diced potatoes
- 2 C diced carrots
Directions
Marinate venison overnight in the refrigerator. When ready to cook, drain the marinade. Cut meat into 1-inch squares. Combine meat, barley, onion, celery, stock, tomatoes and seasonings in a pot. Bring to a boil, reduce heat and simmer gently 30 minutes. Add potatoes and carrots. Cook another 45 minutes until venison and potatoes are tender. Makes 3 to 4 quarts. Freezes well. Serves 6 to 8.
