Venison and Barley Soup
Warming and hearty – perfect for a winter's dinner.
- Serves: 6 |
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 4:0 hours
2 litres water plus more if needed
2 kg Springbok shanks
50 g bacon, diced
¼ C (60 ml) oil
salt and pepper
2 onions, chopped
400 g leeks, washed and chopped
200 g carrots chopped
150 g celery chopped
4 potatoes cubed
12 small turnips peeled
3 cloves garlic minced
2 sprigs fresh thyme
3 bay leaves
2 litre beef stock
2 tbsp tomato paste
Carrot tops to finish
Soak the barley in the 2 litres of water.
Heat the oil in a heavy-bottomed saucepan. Season the shanks and then brown evenly on all sides.
Once all the shanks have been browned, remove and add the vegetables to the saucepan to soften and brown slightly. Add the mince and continue to brown.
Place the shanks back into the saucepan with the sautéed vegetables, add the beef broth, the thyme and bay leaves and cloves.
Cover and cook for three to four hours on medium heat (or in the oven at 180 °C) until the meat is tender.
Remove from the heat, and take out half the shanks.
Add the strained barley and simmer, add more water if needed, and cook for about 45 minutes or until soft and cooked through. While the barley is cooking, allow the shanks to cool, and then shred the meat.
It should come off easily. Once the barley is cooked, return all of the meat to the saucepan.
Remove the sprigs of thyme and bay leaves before serving. Sprinkle with carrot tops to finish and serve with crusty bread