2 pounds venison, cubed
1 cup diced onion
12 potatoes, diced
6 carrots, diced
1 package frozen mixed vegetables
1 cup diced celery
1/4 cup barley
8 cups water
1 teaspoon seasoned salt
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons dried parsley
1 tablespoon beef soup base
1 packet gravy mix
1 bay leaf
Servings: 12
1. Sear venison until brown on all sides.

2. Add water. Add celery, carrots, potatoes, onions, and all other ingredients except frozen veggies. Cook on medium until vegetables are tender and meat is cooked through. Add frozen veggies and cook until hot. Remove bay leaf. Serve with hard rolls. May need to add additional broth.