Tonight my taste buds danced.
Venison Barley Stew and Autumn Ale paired up in my kitchen.
The result was pure delight
If you too would like treat your taste buds to a dazzling experience ...
Brown a package of ground venison. As the meat begins to to cook, toss in 1/2 cup of chopped onion and 2 minced garlic cloves. Finish browning.
In a large soup pot, add the following: 3 cups water, 4 cups chicken broth, 1 14 oz canned tomatoes, 1/2 cup sliced celery*, 1/2 cup sliced carrots*, 1/2 tsp crushed basil, 1 bay leaf, 1/2 cup uncooked barley (I used quick barley). Stir in venison mixture. Cover and simmer for an hour. Easy!
*I probably used more than 1/2 cup ~ add more for a hearty soup
From the Draw
A website devoted to sharing bowhunting stories. From the draw in the mountains to the draw on paper, the moments live on.