Categories: Stews, Main dish 
      Yield: 12 servings 
  
      2 lb Venison; cubed 
      1 c  Onion; diced 
     12    Potatoes; diced 
      6    Carrots; diced 
      1 pk Mixed Veggies; frozen 
      1 c  Celery; diced 
    1/4 c  Barley 
      8 c  Water 
      1 ts Seasoning salt 
      1    Garlic clove; minced 
      1 ts Salt 
    1/2 ts Pepper 
      2 tb Parsley, dry 
      1 tb Beef Soup Base 
      1 pk Gravy Mix 
      1    Bay leaf 
  
  Sear venison until brown on all sides.  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 additonal broth.