Osage Roost
Kitchen Sink => Recipes => Topic started by: letinmfly on December 22, 2009, 01:15:29 PM
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Found this recipe on another site. Sounds good and I'm going to have try it.
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.
(http://www.huntingclub.com/uploadedImages/Features/Recipes/Big_Game/Venison_Barley_Soup/Venison-Barley-Soup_mpi.jpg)
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That's a good looking meal, especially with this cold weather,,
I think i would add a cup or two of rich red wine in place of all the water, just to make it a little richer in flavor..
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Andy.
I always add wine to my deer stews. *up*
Really dresses up the meal. *cheers*
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That do look good. Have to try it!
Mike
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Thanks, Lou. Will give that a try. Looks really good.
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Water?
If waters what you want get a glass I'd recommend some ice as well.
If soup is what you want start with a good stock.
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Water?
If waters what you want get a glass I'd recommend some ice as well.
If soup is what you want start with a good stock.
Adam.
That's the original recipe. Of course everyone is entitled to change it as to their liking. That's what makes them unique.
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Lou, that venison barley soup is making me hungry!
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Had an early dinner today and decided to make this dish. It is filling and delicious. The only thing I changed was that I eliminated one cup of water and added one cup of white wine instead. I also opted not to add the gravy.
Highly recommend you try it. *cheers*
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Lou, that venison barley soup is making me hungry!
Me too..