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 may take 3 hours to become tender.
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