Big Game Vegetable Soup

2 large shanks (or roast)
1 lb carrots, diced
1 cup onions, diced
4 potatoes, diced
1 small head cabbage, sliced thin
Salt and pepper
1 large can tomatoes

Cover shanks with water and cook until tender at 375 degrees.
Remove meat and place in kettle with all vegetables and seasoning.
Cook until well done, about 2 ½ hours.

When I butcher my game I put aside stew meat for soups or chili's. These cuts are the tips of the backstraps or the parts of the hind qtr muscle groups you steak out that aren't big enough for steaks. Basically real good cuts, not the junk stores sell as stew meat. Here is a soup recipe I make in the winter.

1 lb stew meat
1 onion diced
3 or 4 garlic cloves diced
1/2 cup wild rice
1/2 cup barley
2 lg potato's cubed
2 bullion cubes
salt & pepper to taste
blast of Mrs. Dash seasoning
tsp of dried mustard
tsp of basil
1/4 tsp ground bay leaf
pinch of tyme crumbled between your fingers

Braise the meat in a little olive oil with the onions & garlic. Add 6 to 8 cups water & bullion cubes and bring to a boil, reduce heat to a simmer and let simmer for an hour or so or until the meat starts shredding, your choice on how long. Then add the rice, barley & potato's and any other veggies you desire. Takes about 30 to 45 min for that stuff to cook. Add a little more of the spices for a bigger pot of soup.

You can thicken the broth up by mixing flour in to a 1/2 cup of cold water, mix real good so a thick consistancy, then pour into the soup while stirring. Mixing in the cold water keeps lumps from forming. I will thicken my chili this way with corn meal if it needs it.

AzSlim,
Man Oh Man, That sounds really good there
Haven't added barley to my homemade soups or stews but love the stuff!
Thanks for sharing your winter recipe with us