A hearty stew for hearty appetites and cold weather! I have everything in this stew but the kitchen sink. A dollop of horseradish cream and hot homemade bread makes this dish complete.
Venison Barley Stew
2015-01-12 00:58:35
Serves 6
Prep Time
1 hr
Cook Time
6 hr
Total Time
7 hr
Ingredients
- 2-1/2 pounds venison shoulder, cut into 1 inch pieces (substitute elk, moose, caribou, antelope, or bear)
- 1 large onion, chopped
- 2 carrots, cubed
- 1 celery stalk, cubed
- 1 leek, white and light green parts only, chopped
- 5 cloves garlic, minced
- 2 tbs. tomato paste
- 2 tbs. anchovy paste
- 1 tbs. garlic powder
- 1 tbs. onion powder
- 1 tbs. Kosher salt
- 1 tbs. fresh cracked pepper
- 5 fresh thyme sprigs, leaves only
- 2 bay leaves
- 1-14 ounce can crushed tomatoes
- 9 cups venison or beef stock ( I used 5 tbs. More Than gourmet venison Demi-Glace mixed with 9 cups water)
- 1 cup Pinot Noir red wine (cheap stuff will do)
- 1/2 cup pearl barley, uncooked
- 7 honey gold potatoes, skin on cubed, placed in a bowl of cold water until ready to use (keeps them from turning brown)
- 1/2 cup frozen petit white corn
- 1/2 cup frozen peas
- 2 cups chopped kale
- Canola oil or grape seed oil for sautéing
Instructions
- Cut shoulder meat into 1 inch pieces, season with salt and pepper and sit aside while prepping other ingredients
- Heat a large soup pot with a few tablespoons of oil and heat on medium-high
- Add the pieces of meat, a few at a time to the pot and brown (don't over crowd the meat)
- Remove the browned pieces to a bowl
- Continue adding the meat, a few at a time until the pieces are browned
- Add a bit more oil if needed and add the onion, carrot, celery, and leeks, and minced garlic and sauté for 5 minutes
- Add the meat back to the pot with the vegetables
- Add the tomato paste, anchovy paste, garlic powder, onion powder, Kosher salt, pepper, thyme leaves, bay leaves, crushed tomatoes (with juice), venison (or beef) stock, and red wine
- Bring the pot to a boil, then turn down to low heat
- Partially cover the pot with a lid and keep on a very low simmer for about 2-3 hours
- Once the meat is becoming tender, add the pearl barley and simmer another 1-2 hours, stirring on occasion so the barley doesn't lump up or stick to the bottom of the pot
- Turn the heat to medium-high and add the potatoes, corn, peas, and kale and cook until potatoes and fork tender
- Mix a few tablespoons prepared horseradish with 3 tbs. cream and top with soup if desired
Notes
- This stew can be canned in a pressure canner for longer shelf life... although it tastes so good, it will be a challenge to keep on a shelf!! : D
He Hunts She Cooks http://hehuntsshecooks.com/