Venison Farro Soup

Farro, venison and vegetable soup  



For the farro 

1 C raw farro 

1/4 t salt 

For the soup:

2 T olive oil

4 carrots, peeled and chopped

1 medium onion, chopped

2 ribs of celery, chopped

1 lb. ground venison

1/2 t salt

few grinds from the pepper mill

2 C beef broth


Rinse farro under cold water

Put in a saucepan with 3 C of water and 1/4 t salt 

Bring to a boil, then lower to a simmer and cook until chewy, about 25-30 minutes (I cooked mine about 10 minutes extra to account for the altitude)

Drain excess water

For the soup:

Heat oil in a Dutch Oven over medium heat

Add carrots, onion and celery

Cook until soft, about 8 minutes

Add venison and cook until browned, about 5 minutes

Add salt, pepper, farro and beef broth

Bring to a boil, reduce to a simmer and cook about 15 more minutes