Ingredients
3/4 C. Barley
4 C. Chopped Bacon
4 C. Ground Venison (Elk, Bison, Bear, or Beef)
2 C. Diced Onions
1 C. Diced Carrots
1 C. Diced Clerey
1 C. Diced Red Pepper
1 C. Diced Potatoes
3 Garlic Cloves (chopped)
1/2 C. Tomato Paste
3 oz. Beef Bouillon Cubes
1 1/2 oz. Chicken Bouillon Cubes
1/4 C. Worcestershire
1 tsp. Ground Rosemary
1/2 tsp. Juniper Berries
1 tsp. Thyme
1/4 C. Cornstarch
3 Quarts Water
1 C. White Sugar
1 C. Red Wine
1/4 C. Red Wine Vinegar
1 tsp. Orange Zest CHopped
1 tsp. Dry Mustard Powder
1/2 tsp. Nutmeg
1/2 tsp. Allspice
1/2 tsp. Ginger
Preparation
Saute bacon and venison with garlic until brown, add onions, carrots, celery, red peppers, and potatoes. Boil for 20 minutes with 3 quarts of water. While boiling, add chicken bouillon cubes and beef bouillon cubes, worcestershire, tomato paste, rosemary, juniper berries, and thyme.
Cook barley in seperate pot with one gallon of water. Add to soup mixture when cooking with no water. In a seperate pan, carmelize sugar, when red add red wine, red wine vinegar, orange zest, dry mustard, allspice, nutmeg, and ginger. Simmer until all sugar is disolved and add to soup.
Thicken with 1/4 cup of cornstarch disolved in 1/4 cup of water.
Yields 1 gallon.
