Cut venison, onion, celery, leek into bite size pieces. Add 12 cups of water to a large soup pan and bring to boil. Drop in the bouillon cubes, add chopped ingredients, sliced garlic and lower to a simmer for 60minutes till meat is tender. Bring back to a full boil and add the Barley, lower heat and simmer till barley is soft. Season to taste.
Number of Servings: 10
Recipe submitted by SparkPeople user KITEFLYINGAL.