Venison Soup – Barley and Vegetables

Venison Soup is great to throw in the crockpot when you are cutting up your deer. Venison soup is easy and utilizes meat that is normally discarded! You can also make it with any of the tougher cuts from the legs.

Ask your processor, or butcher, to save you some of the back leg bones, cut into lengths small enough to fit in your crockpot or Dutch oven. If you are processing your own deer, use a hacksaw to cut the bones, if needed.

I have mentioned previously that I love to use underutilized or neglected ingredients to make delicious meals! It is really quite satisfying to take a few bones that would end up out back for coyote food and make a delicious, nutritious, low cost, meal for my family!

Can You Substitute Beef for the Venison?

Yes. You could just as well use this recipe for beef bones too! If you go to your local butcher, they will happily sell you beef bones, and they will be very low cost! The advantage to using venison is that venison has a fraction of the fat and calories, as opposed to beef.

This soup is totally customizable, as well! Don’t like barley? Then use potatoes to make Venison Vegetable Soup or noodles, to make Venison Noodle Soup! They all taste delicious and cost next to nothing to make!

How to Make Venison Soup

1. Place meaty bones in crockpot
2. Add quartered onion, a clove or two of garlic and some fresh herbs, if you have any. I used thyme.
3. Almost cover with water.
4. Cook 8-10 hours on low.

Allow to cool and remove meat from bones.



5. I transferred to a smaller crockpot and froze the rest of stock for future use.
6. I also refrigerate overnight, and then skim any accumulated fat off of the top of stock.
7. Cut up celery, carrot and add to soup.
8. Cut up onion to add to soup
9. Cook on low for about 4 hours until the vegetables are tender.

Add about 1 cup of barley to soup and cook for an additional hour. Add any vergetables that you would like to add to the soup. As stated above, substitute the barley with potatoes or noodles, or even rice, if you choose.

As you can see, most of the time required for this recipe is the crockpot’s or the Dutch oven’s duty, not yours, which means you can get other things done! Or just relax, perhaps!

Don’t forget to check out some other easy, popular venison recipes on BCC!

This Venison Sausage Recipe is my most popular recipe for the fall! It is made with all of those cuts of meat that are not suitable for stews or roasts.

This Venison Stew is one of the newer deer recipes on BCC! This is again, a crockpot dish, so it is very little hands on time! Use the stock that you made for this Venison Soup in this stew.

These Venison Burgers can be made all year long! They are not just good in the fall and winter. They utilize those parts of the venison that are not sufficient for roasts.

This Recipe for how to make your own Corned Venison, takes a bit of commitment of time, but, again, it is not hands on time! You will not be able to tell the difference between Corned Venison and Corned Beef! I kid you not!

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Enjoy! And have fun cooking!

Xoxo,

Recipe

5 from 8 votes

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Venison Soup

Prep Time

20 mins

Cook Time

8 hrs

Total Time

8 hrs 20 mins

 

Venison Soup is great to throw in the crockpot when you are cutting up your deer. Venison soup is easy and utilizes meat that is normally discarded! 

Course: Soup

Cuisine: American

Keyword: deer soup,, slow cooker venison,, venison soup,

Servings: 10 servings

Calories: 300 kcal

Author: Binky

Ingredients

• 5 cups venison stock
• 2 carrots, cut in quarters and then sliced
• 2 stalks celery, sliced
• 1 small onion, diced
• salt and pepper, to taste
• 2 tsp thyme, fresh
• 1 cup barley

Instructions

1. Make venison stock by placing bones in slow cooker, with a quartered onion, a few cloves garlic a few sprigs of thyme, add salt and pepper to taste. Cook on low for 8 hours.

2. Measure out 5 cups stock, add the the rest of ingredients, except barley. Cook for at least 4 hours on low.

3. When vegetables are tender, add barley. Continue to cook for one hour. 

4. Serve hot with bread.

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Originally published 12/23/18