Venison Barley Soup

Harry's Country Venison and Barley Soup

Ingredients:

1 1/2 to 2 Pounds of venison roast with all sinew and
"silver" removed.
3 carrots
3 stalks of celery
3 Teaspoons of salt
1 1/2 teaspoons of pepper
2 dashes of cayenne pepper (or more to personal taste)
1/4 teaspoon of ground mustard
1/4 teaspoon of fennel spice
1/2 teaspoon of rosemary
1 medium sized onion, preferably a sweet onion
3 cloves of garlic, pressed or sliced very very thin
2 Tablespoons of a good olive oil
2 cans of beef broth or the equivalent amount home made broth
7 cups of water
1 cup of barley

Cut the meat into 1/2 inch cubes. I do this by slicing the roast into half inch slices, splitting the slices on the broad side, then cutting the results crossways every half inch or so.

Chop the onion into fairly small pieces. Press the garlic or slice it very very thinly to maximize flavor release.

Place olive oil, onion, and garlic in a good sized heavy soup kettle. Cook the onions and garlic until translucent, then add the meat cubes. Barely brown the meat on all sides.

Add all other ingredients, EXCEPT THE BARLEY, to the kettle. Bring to a rolling boil for a couple of minutes and then turn the burner down to a simmer level. Cook with the lid on, at very low heat, for two and one half hours stirring from time to time. Taste the soup and adjust any seasoning to personal taste. When that is achieved, add the barley and cook at the same heat for 40 to 50 minutes, stirring occasionally. Serves 6 to 8 people. You can use many different less tender cuts of venison or beef for this recipe since the long slow cooking time will tenderize most cuts.

Original recipe by Harry E. Moran II