Plate ‘em up

Elk and barley soup.
About 1-1/2 lbs finely minced elk neck trim seared in bear fat with carrots, garlic, onion and parsnip from the neighbors garden, plus some celery and barley from the store. Some herbs and spices all nestled together in the pot for a few hours. Solid rib sticking soup. Been making this one for a while now and I think I’ve got it perfected, although each batch has its own quirks.
IMG_2667.jpeg
 

Forum statistics

Threads
118,316
Messages
2,188,980
Members
38,510
Latest member
dbkeeg
Back
Top