Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea deer shanks (or equal)
1 c barley, pearl
1 c peas, green split
2 ea onions, chopped
2 ea garlic clove, finely chopped
1 ea bell pepper, seeded, chopped
14 c beef or chicken stock
4 tb butter
1 tb salt
1/4 ts pepper

Brown garlic, onion and pepper in butter. Add deer, cut into 1" pieces, and
brown lightly. Add stock and remaining ingredients and bring to a boil.
Cover and simmer for 2-3 hours, until meat is tender. Season according to
taste.

Shank took 3 hours to become tender.

Source: Gulfport Sun-Herald, 13 January 1988

Recipe date: 01/13/88

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