This is a lovely venison soup based on Scotch broth. I use shank, but shoulder, neck or any cut with connective tissue works well. Lamb, mutton or beef are also good.
2 to 3poundsvenison shanks(see above for alternatives)
1small yellow onion,peeled but whole
10 to 20cloves
1ribcelery
3bay leaves
green tops from a leek or two
Stems from a bunch of parsley
Salt
SOUP
1cupbarley
1cupdried yellow peas
2the white parts of the leeks, sliced thin
3carrots, cut into chunks
2rutabagas, peeled and chunked
2ribscelery, sliced
1tablespoonsugar(optional)
tops from the celery
1 poundchard, chopped(or kale, lambsquarters or turnip greens)
1/2cupchopped parsley
Salt and black pepper
Instructions
BROTH
To make the broth, add the meat to a large pot and just barely cover with water. Bring this to a hard boil, let it boil for a minute or three, then turn off the heat, remove the shanks, and toss the water. Wipe out the pot. This step removes any impurities in the broth and will keep it much, much clearer without sacrificing flavor. You can skip this step, but your broth won't be clear.
Stick the cloves into the onion.
Return the meat to the pot and cover with water by about 2 inches. Add all the remaining broth ingredients, bring to a simmer, and cook gently, partially covered, until the meat is tender enough to come off the bone - between 2 and 3 hours.
Remove the meat from the bones, cut into pieces you'd like to eat in a soup, and set it aside. Strain the broth through a fine mesh strainer with a paper towel set inside. Add salt if needed.
SOUP
Boil the barley and the peas, if using, in separate pots of salted water. Drain and rinse when they're tender and add to the soup. Doing this keeps the broth clean and clear. You can cook the grains in the soup, adding them with the root vegetables, but the broth will become cloudy.
To finish the soup, bring the strained broth back to a simmer and add the meat, the white part of the leeks, carrots, rutabagas and celery. Let this simmer a while, then add sugar, if using. Once the vegetables are tender, add the chard, parsley, celery tops and taste for salt. Add the pepper at the end.
Notes
Once made, this soup will keep a week in the fridge. It can be frozen.