- 4 cups good stock.
- 2 cups barley
- 1 cup dry beans
- 2 lbs venison sausage
- 2 cups chopped carrots
- 2 cups chopped leek
- 1 cup chopped fresh parsley
The night before soak beans in water.
Toast barley in cast iron. Add 2 cups stock and toasted barley in sauce pan. Cover and bring to boil.
Boil beans in water. Saute Venison. When barley is finished put barley in soup pot. Add venison and 2 cups stock. Drain beans and add to pot. Add carrots and leeks. Fill the pot rest of way with water, not too much, I like it chunky. Bring to boil. Turn down to simmer. Add parsley and serve! Bon appetite
Life is uncertain. Eat dessert first. ~Ernestine Ulmer
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