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This is delicious....

Get your crock pot out if you have one or you can make this over low heat on a regular cook stove.

Ingredients:

2 to 4 pounds of ground pronghorn antelope meat
1 package of barley corns
serval celery stalks
1 large bag of sliced, dried Shitake mushrooms (I got mine at Costco)
4 cans of clear beef broth
4 medium yellow onions
5 tablespoons of diced garlic
2 tablespoons of red wine vinegar

I don't like a lot of cooked vegetables but you can add in other stuff as you like.

Soak the barley corns over night in a large bowl. Use plenty of water as they will soak a lot up. In the morning put large pot of water on the stove and bring to a boil. While water is heating add several handfulls of the dried mushrooms to the pot of water. Once it boils turn down heat and cover, let it simmer for 15 to 20 minutes to rehydrate the mushrooms. Shitake mushrooms are not soft and will not fall apart once rehydrated. They will have a firm texture.

While they are simmering, dice up the onions and celery but keep them seperate.

Fry meat, garlic and onions in a bit of olive oil. While the meat mixture is cooking, rinse the barley in a colander and discard water they were soaked in.

Go to your crock pot and open two cans of broth, add to the pot and add your barley and vinegar. Turn crock pot on high.

When mushrooms are done simmering, empty mushrooms including the water into the crock pot. Add your fried meat and celery and stir everything up. Cover and let simmer all day.

Prep to adding all ingredients to the crock pot should not take more than 25 minutes. Add more broth as needed allowing crock pot to cook all day. Stir the crock pot every couple of hours.

I add a little black pepper, some parsley and bay leaves for a little more flavor. Salt to taste when done. Remove bay leaves before serving.

Yum!

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~Ann

Everyday spent outdoors is the best day of my life.

Aspen Hill Adventures

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