2 pounds venison, cubed
1 cup onion, diced
1 clove garlic
1 tablespoon olive oil
8 cups water
1 cup celery, diced
6 carrots, diced
12 potatoes, diced
1/4 cup barley
1 tablespoon beef soup base
1 package gravy mix
1 bay leaf
1/2 salt and pepper, to taste
2 tablespoons parsley
10 oz. pkg. mixed vegetables, frozen
In a large stock pot heat oil over medium heat. Add onion and garlic
saute until onion is translucent. Add venison and brown on all
sides. Add water then stir in celery, carrots, potatoes, barley,
soup base, gravy mix and bay leaf. Bring to a boil, reduce heat,
cover and simmer until meat is tender and cooked through, about 30
minutes. Stir in vegetables and continue cooking another 20 minutes.
Season with salt and pepper to taste, stir in parsley and serve.
If stock becomes too thick during cooking add more water.