3/4 lb (350g) venison meat, chopped or diced (or moose, caribou, partridge)

1 onion, thinly sliced

3 tablespoons (45 ml) duck fat (or butter)

2 cloves garlic, finely chopped

2 tablespoons (30 ml) corn flour

5 cups (1.25 litres) chicken broth

1/4 cup (60 ml) pearl barley

2 carrots, sliced

1 small celery root, peeled and diced

1 potato, peeled and diced

2 cups (500 ml) corn kernels, fresh or frozen

Salt and pepper

In a large saucepan, brown the meat and onions in the duck fat. Season with salt and pepper. Add the garlic and cook for 1 minute. Sprinkle with the flour and stir to blend. Add the broth and barley. Bring to a boil. Cover and simmer for 30 minutes. Add the carrots, celery and potatoes. Bring to a boil and simmer, covered, for another 30 minutes. Add the corn and cook for 5 minutes. Adjust the seasoning. Add broth as needed.

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