Title: Deer and Barley Soup
Categories: Venison Soup Game
Yield: 1 Servings
| 2 | | Deer shanks (or equal) |
| 1 | c | Barley, pearl |
| 1 | c | Peas, green split |
| 2 | | Onions, chopped |
| 2 | | Garlic clove, finely chopped |
| 1 | | Bell pepper, seeded, chopped |
| 14 | c | Beef or chicken stock |
| 4 | tb | Butter |
| 1 | tb | Salt |
| 1/4 | ts | 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. Source: Gulfport Sun-Herald, 13
January 1988 Recipe date: 01/13/88