- 1 lb. venison cubes, trimmed of fat
- 1/2 c. all-purpose flour
- 1/2 tsp. salt
- 1 tsp. pepper
- 1 Tbsp. olive oil
- 4 garlic cloves, minced
- 2 c. carrots, chopped
- 1 bunch green onions, chopped
- 4 beef bouillon cubes
- 4 c. water
- 1 c. ketchup (I used all-natural Hunt’s)
- 2 Tbsp. Worchestershire Sauce (I used Lea & Perrin’s Thick Sauce)
- 2 Tbsp. stone ground mustard
- 1 Tbsp. dried rosemary
- 1 bay leaf
- 1/2 c. barley
Heat olive oil in stockpot over medium heat. Meanwhile, mix together flour, salt and pepper. Trim off excess fat from venison and coat in flour mixture. Sear meat on all sides in hot olive oil, 2-3 minutes. Add garlic and onion, and cook 1 more minute.
Add carrots, water and bouillon. Bring to boil, then reduce heat and simmer for 15 minutes.
Combine ketchup, mustard, Worchestershire and rosemary. Add to stew, along with bay leaf. Simmer for up to one hour. 30 minutes prior to serving, add barley, bring to boil, then reduce heat and simmer.
Alternate: Day 2, I added some pre-cooked mixed grains (about 2 c. of the Harvest Grain Blend from Trader Joe’s, which contains orzo, couscous, and quinoa) and 1 c. of the leftover mustard greens. It was a great addition and made it a little heartier.