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1lb venison cut into small bites

1 Large onion diced

2-3 Carrots diced

1tsp salt &pepper

1 Rutabega diced

1/2 cup pearl barley

1/2 tsp tyme

1 bay leaf

1 Can diced tomatoes (14.5 oz)

6 cups beef stock & 2cup water as needed

1. Brown venison in pot with olive oil.Add onions, cook until soft. Add everything except tomatoes and water. Simmer 2hours. ( if soup becomes too thick add water as needed)
2. Add tomatoes, simmer 1more hour.
3. Season with salt and pepper to taste

Guys this is one of my favorites u won't b sorry u tried this