Venison soup

[dakota]

Hints:
Sauté vegetables in butter or oil before adding them to soup.
Red wine will enhance the flavor.
Prepare the soup a day ahead of time and refrigerate it.
Top the soup with freshly snipped herbs, grated cheese or croutons

Hearty Venison Barley Soup Serves 6

1 lb. top round or sirloin venison steak
3 tbls. olive oil, divided
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 celery stock, chopped very fine
1 carrot stick, peeled and shredded
1 14.5 oz. can diced tomatoes with Italian seasonings
1 c. hot water
1/2 tbls. Better Than Bouillon (or one bouillon cube)
3 c. beef broth
1 c. full-bodied red wine
1 bay leaf
1 tsp. dried rosemary
1/2 c. barley
salt and pepper to taste
fresh snipped parsley for garnish (optional)
croutons for garnish (optional)
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Cut the steak into bite-size pieces. Heat half of the oil in a heavy stockpot or Dutch oven. Brown the meat in batches, then remove it from the heat. Add the rest of the oil and sauté the onions, garlic, celery and carrots for about 2 minutes. Add the tomatoes. Mix the bouillon with the hot water and add it to the soup. Add the beef broth, red wine, bay leaf and rosemary. Bring to a boil and stir well. Lower the heat and simmer for about 1 1/2 hours or until the meat is tender. Add the barley and continue to cook another 30 to 45 minutes. Season to taste with salt and pepper the last 5 minutes of cooking. Serve in soup bowls topped with snipped parsley and croutons.