2 qts elk stock
6 oz pearl barley
1/3 cup mushrooms
2 carrots, diced
4 Tbs butter
1 stalk celery, chopped
2 potatoes, diced
Wash the barley and cover with 1 cup of meat stock. Bring to boil
and simmer until tender. Add the butter slowly. In the remaining
broth, boil the vegetables and mushrooms. Then add the cooked
barley, Elk and season with salt and pepper. For a garnish, add a
few tablespoons of sour cream to the top.
For stock: Boil elk and bones with 3 oz. beef base or 1 tablespoon
salt until tender. Remove elk from stock, strain and reserve.
When cooled, remove meat from bone, discard bones.