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Venison Stew with Barley Recipe

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This recipe for Venison Stew with Barley, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 15, 2007


1/2 lb. pearl onions (frozen is OK)
9 large fresh shittake mushrooms
2 c. peeled, cubed butternut squash
1 tbsp. canola oil
1 1/4 tsp. crumbled thyme, divided
1 1/2 lb. venison shoulder or rump
seasoned pepper
3 c. beef stock or canned beef broth
1 bay leaf
1 lrg. clove garlic, minced
3/4 c. barley
fresh parsley

Boil water. Add onions and boil for 2-3 minutes. Drain and cut off root ends (if frozen, this isn't necessary). Cut mushrooms into halves. Add mushrooms, squash, oil and 1 tsp. thyme to bowl with onions, stirring to coat. Heat large skillet and add vegetables. Saute until browned. Remove and set aside.
Season venison with pepper and brown. When done, add beef stock, bay leaf, garlic and remaining 1/4 tsp. of thyme. Heat to boiling, reduce and simmer, covered 15 minutes. Add barley, cover and simmer for 45 minutes. Add vegetables and simmer an additional 45 minutes, adding water as needed to keep moist. Remove bay leaf and serve.




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