Venison Soup
- 1 lb. ground venison
- 4 carrots, chopped
- 1 can (28 oz.) tomatoes
- 2 beef bouillon cubes
- 10 peppercorns
- 1 onion, chopped
- 4 stalks celery, sliced
- 1 can (28 oz.) water
- 1½ tsp. thyme
- ½ cup barley
- Parsley
- Salt to taste
Brown the ground venison and onions. Add remaining ingredients. Cover. Simmer for about two hours.