Wild Venison Scotch Broth

Ingredients

• 600 g diced wild venison, cut into 2 cm pieces
• 15 ml rapeseed oil
• 180 g onion, chopped
• 250 g carrots, diced
• 200 g swede, diced
• 150 g pearl barley, rinsed
• 1.5 litres low-salt beef stock
• 2 thyme sprigs
• 200 g leeks, washed and sliced
• 150 g savoy cabbage, shredded
• 15 g parsley, chopped
• 2 g fine salt
• 1 g ground black pepper

Method

1. 1

   Heat the oil in a large lidded saucepan and brown the venison in batches for 8 minutes. Add the onion, carrots and swede and cook for 5 minutes.

2. 2

   Add the stock and thyme, bring to a simmer and skim off any surface foam with a spoon. Cover loosely and simmer for 60 minutes.

3. 3

   Stir in the rinsed pearl barley. Simmer for another 60 minutes, stirring occasionally so the barley does not settle and catch. Add hot water if the broth becomes too thick.

4. 4

   Add the leeks, cabbage, salt and pepper. Cook for 15–20 minutes until the vegetables and barley are tender and the meat gives easily to a fork.

5. 5

   Remove the thyme stems. Probe a few large meat pieces with a clean thermometer: they must be piping hot and at least 70°C for 2 minutes. Extend cooking if the meat needs more time.

6. 6

   Stir in the parsley, adjust the consistency with hot water and serve in deep bowls.