Ingredients:

1 venison, ground, cubed

1 c frozen mixed vegetables

2 small white potatoes, diced

1/2 onion, diced

2 medium mushroom caps, diced (1 white, 1 portobello)

2 cloves garlic, diced

1/3 c barley

1 t salt + 1/2 t black pepper

1/3 t thyme, oregano and basil

1/16 t ground bay leaves

to 2 c water (homemade broth)

add 2 t flour (homemade broth)

1 t worcestershire sauce (homemade broth)

red wine vinegar (homemade broth)

dry seasoning mix (homemade broth)

Directions:

1. Place barley into your pot first. Add mushrooms, onion and some of the garlic. Add frozen vegetables, then cubed meat.

2. Top meat with potatoes, garlic and broth.

3. Cook on low for 4 hours. Stir, gently breaking up cubes of meat and soaking potatoes after 3 hours. The aroma and flavor, after 3 hours, is wonderful! Adjustments can be made for chunks of whole meat or fresh vegetables.

Bon Appetit!