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Home -> Soups & Stuff -> Stews
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
8 ounces peeled pearl onions 2 cups sliced fresh mushrooms 1 cups butternut squash, peeled and cut into 1 inch cubes 1 tbsp. olive oil 3/4 tsp. dried thyme 1 1/2 pounds venison rump or shoulder, cut into 1 inch cubes 1/4 tsp. salt 1/4 tsp. pepper 2 1/2 cups beef broth 1 bay leaf 1 large clove garlic, peeled and minced 3/4 cup pearl barley 3/4 cup water
Directions
Heat oil in a large skillet. Add mushrooms, onions, squash and thyme. Cook, stirring frequently, 5 minutes. Transfer vegetables to a large bowl. Season venison with salt and pepper. Add venison cubes to skillet and brown on all sides, about 5 minutes. Add broth, bay leaf and garlic and bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in barley. Cover and simmer 30 minutes. Stir in vegetables and water. Cover and simmer an additional 45 minutes. Adjust seasoning before serving.
Serves 4 to 6.
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