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Рецепт Elk With Barley Soup

by Global Cookbook

Ингредиенты

2 lb elk meat trimmed, and cut into 1" cubes Salt to taste Freshly-grnd black pepper to taste 2 Tbsp. vegetable oil 1 lrg onion diced 4 x celery stalks diced 3 x carrots diced

4 x garlic cloves chopped 2 quart game broth or possibly beef broth 2 sprg fresh rosemary (optional) 3 c. cooked barley (prepare as per package)

Инструкции

1. Season meat liberally with salt and pepper. Heat oil in a large stock pot over medium-high heat, add in meat and brown proportionately. Add in onion, celery, carrots and garlic. Cook 5 min or possibly till onions are translucent/soft.
2. Add in broth and rosemary and cook over medium heat till meat is soft. Depending on the cut of meat, it may take an hour or possibly two. Remove rosemary and stir in barley. Serve with hot bread or possibly croutons.
3. This recipe yields 6 to 8 servings.
4. Comments: I look forward to cool weather here in northern California so which I can enjoy a steaming bowl of soup. Any antlered game animal will do. Also, try this recipe with ducks or possibly geese, but save it for less than premium species like divers and snow geese. I can't overemphasize how much better the soup will taste if you make your own broth or possibly stock from the carcasses and trim of your animals. Roast 'em with some vegetables and throw everything into a pot. Cover it with water, bring to a boil and simmer, uncovered, for 5 to 6 hrs or possibly, better yet, overnight. Save the liquid and throw away the rest.
5. This recipe calls for onions, carrots and celery, but you can use whatever vegetables you have lying around. If you cannot find barley, use rice, pasta or possibly potatoes. I like to serve it with homemade croutons topped with some melted bleu cheese.

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