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.
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