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Discussion Starter #1
Found this recipe on another site. Sounds good and I'm going to have try it.
I would probably substitute a cup or two of wine to it instead of the water to dress it up a bit more.

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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