• 2 pounds venison or lamb stew meat
  • 1 quart venison broth or beef broth
  • 2 quarts water
  • 1 medium yellow onion, sliced
  • 5-6 small carrots, peeled and trimmed
  • 2 celery stalks, chopped
  • 2-3 turnips, peeled and cut into chunks
  • + 2 more ingredients
    • 1 cup barley
    • 1 cup blanched and chopped nettles or spinach

Pour the water and broth into a large pot and add the venison chunks. Bring this to a bare simmer, just to bubbling. You will notice lots of scum collecting on the surface of the soup. Skim it as best you can. I let the venison gently simmer for 20 minutes, then fish out the venison pieces and pu...

View full recipe at SpringPad


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