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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Four Legged       Region : Northwest       Rating : 5
Venison & Barley Soup

Contributor : Added by Administrator

Tribal Affiliation : Arikara/Hidatsa, from the Fort Berthold Reservation, ND

Orgin of Recipe : Offered by Mary E. Fox /aka/Minah Two Crow ...who learned this during hunting season on the Reservation - my own recipe

Type of Dish : Today's Native Dishes

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Ingredients

  • 4-5 diced celery
  • 4 sliced carrots
  • 2 diced rutabagas
  • Venison meat(approx. 2 lbs cut up in cubes)
  • Tomatoes (optional)2 fresh or one canned.
  • Large cooking pot
  • 2-3 cups of Barley
  • 1-2 gallons of water
  • 1 onion - diced
  • salt & pepper to taste

Directions

In large pot, put the cut-up venison,
add water, bring to boil.
Dice up the vegetables while meat is cooking, add to meat
continue cooking for 45 minutes,
add the barley and cook for another 30 minutes until all ingredients are tender.
Enjoy!

Note: I served this soup with biscuits and my family loved it, as well as our guests, whomever they happened to be at the time. It was a favorite among the many hunters who passed through my home at the time of deer hunting season. I enjoyed cooking large meals and having friends over to share a meal with my family. We enjoy venison throughout the year on our reservation, which is located in western North Dakota, with New Town being the location of the Ft. Berthold Bureau of Indian Affairs, Ft. Berthold Agency.


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