hare_assassin
04-30-2013, 10:25 AM
I've made this one at least once a week throughout the winter and it is one of the family's favourite meals! Bonus: It is very quick and easy to make!
Ingredients:
- a pound or so of deer or moose meat, cut into 1-2cm cubes
- 4 cups of stock (I use homemade snowshoe hare stock, but any stock will do)
- 1/2 cup of pearl barley
- 3 or 4 carrots
- 4 sticks of celery
- About 300g of brown mushrooms, quartered
- 1 sweet bell pepper (red adds nice colour)
- 1 onion
- 1 large can of crushed tomatoes
- 3 or 4 cloves of garlic
- 2-3 tablespoons of dried oregano
- salt & pepper (to taste)
- cooking oil
- (optional) other veggies, like green beans, peas, whatever
- (optional) Worcestershire sauce, a few dashes
1. Finely chop the onion and chop or mince/press the garlic and get it frying in a very large pot/pan with some oil.
2. While the onion and garlic slowly fry, continue to chop/slice the carrots, celery, mushrooms and sweet pepper (and optional veggies if you wish) into 1-2cm pieces, then add this to the pot and continue frying till the veggies start to soften. 5-6 minutes.
3. Dump in the barley, the can of tomatoes and the oregano (& Worcestershire sauce, if desired); stir and continue to cook for another few minutes.
4. If the meat isn't cut into small pieces yet, do so and then throw the meat, stock, salt & pepper into the pot and give it a good stir.
5. Bring it up to a good simmer and cook, partially covered (crooked lid) for about 35-40 minutes.
Enjoy with fresh bread. Good luck not having seconds... :)
P.S. My kids call it "stewp" or "stoup", because it is as much like stew as it is soup. My wife has said "you make the best soup" every single time I have made it. Yay!
Ingredients:
- a pound or so of deer or moose meat, cut into 1-2cm cubes
- 4 cups of stock (I use homemade snowshoe hare stock, but any stock will do)
- 1/2 cup of pearl barley
- 3 or 4 carrots
- 4 sticks of celery
- About 300g of brown mushrooms, quartered
- 1 sweet bell pepper (red adds nice colour)
- 1 onion
- 1 large can of crushed tomatoes
- 3 or 4 cloves of garlic
- 2-3 tablespoons of dried oregano
- salt & pepper (to taste)
- cooking oil
- (optional) other veggies, like green beans, peas, whatever
- (optional) Worcestershire sauce, a few dashes
1. Finely chop the onion and chop or mince/press the garlic and get it frying in a very large pot/pan with some oil.
2. While the onion and garlic slowly fry, continue to chop/slice the carrots, celery, mushrooms and sweet pepper (and optional veggies if you wish) into 1-2cm pieces, then add this to the pot and continue frying till the veggies start to soften. 5-6 minutes.
3. Dump in the barley, the can of tomatoes and the oregano (& Worcestershire sauce, if desired); stir and continue to cook for another few minutes.
4. If the meat isn't cut into small pieces yet, do so and then throw the meat, stock, salt & pepper into the pot and give it a good stir.
5. Bring it up to a good simmer and cook, partially covered (crooked lid) for about 35-40 minutes.
Enjoy with fresh bread. Good luck not having seconds... :)
P.S. My kids call it "stewp" or "stoup", because it is as much like stew as it is soup. My wife has said "you make the best soup" every single time I have made it. Yay!