Field To Table | Soups & Stews

Venison Soup – Barley and Vegetables

Pinterest Hidden Image

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.

Close up venison soup with vegetables and barleyPin
Venison Soup

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.

Save This Recipe form

Want To Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

venison soup on barn wood boardPin

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?

Two bowls of venison soup in grey bowlsPin

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.

bowl of venison soup with crockpotPin

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.

  1. I transferred to a smaller crockpot and froze the rest of stock for future use.
  2. I also refrigerate overnight, and then skim any accumulated fat off of the top of stock.
  3. Cut up celery, carrot and add to soup.
  4. Cut up onion to add to soup
  5. Cook on low for about 4 hours until the vegetables are tender.
venison bones in crockpot. Onion garlic and thyme added to crockpot. Bones almost coverd with water. Cooked down stock. Meat removed from bones. Accumulated fat on top of soup to skim off. Celery and carrots cut on board. Onions chopped on board. Cooked vegetables.Pin

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.

venison soup in grey bowl with orange and white towel backgroundPin

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!

venison soup with green towel and crockpotPin

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

venison breakfast sausage sandwich on a toasted hard roll with top roll added and broken yolkPin

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.

close up of venison stew in blue bowlPinThis 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.

venison cheeseburger on poppy seed bunPin

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.

Whole corned venison roast, after corning process and cookingPin

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!

Other delicious soups

Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!

Brothy deer soupPin

Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign up form is below!

Enjoy! And have fun cooking!

Xoxo,

Binky’s SignaturePin
Venison soup in white bowl with gray rim.Pin

Venison Soup

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! 
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 10 servings
Calories: 80kcal
Author: Beth Neels
Cost: $8

Ingredients

  • 5 cups venison stock, from meaty bones, or 1 lb venison roast, cubed
  • 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

  • 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.
  • Measure out 5 cups stock, add the the rest of ingredients, except barley. Cook for at least 4 hours on low.
  • When vegetables are tender, add barley. Continue to cook for one hour. 
  • Serve hot with bread.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

Notes

Freeze additional venison stock for use in other recipes.
Cut venison into fairly small cubes.
Brown venison on all sides.
 

Nutrition

Calories: 80kcal | Carbohydrates: 17g | Protein: 2g | Sodium: 487mg | Potassium: 153mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2330IU | Vitamin C: 1.7mg | Calcium: 15mg | Iron: 0.7mg
Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

Originally published 12/23/18

Similar Posts

18 Comments

  1. 5 stars
    Perfect soup for a cold winter day! I love how I can do this in the slow cooker. Also, your photos are so helpful. Thank you!

  2. 5 stars
    Finally, a use for the tougher cuts of venison. I moved to another country (island) which has NO venison at all. However, I am totally asking my mom for this on my next trip back to the U.S.

    1. Oh, that is a pity, Jeannette! You can actually buy venison online, if you have the desire to do so. These flanks are probably the best choice.

  3. Looks delicious! Perfect for this cold winter day. My husband loves venison – I’ll have to try this recipe out!

  4. 5 stars
    Your soup looks super hearty and comforting! Love all of your detailed steps for making it! And definitely love that it’s made in a crockpot! I’m definitely a crockpot person! 🙂

  5. 5 stars
    This soup looks so comforting and delicious, wish I had a bowl right now! Can’t wait to make it, it so cold out today!

  6. 5 stars
    There’s so much flavour in venison and I can just imagine the smell driving everyone wild in the kitchen! This soup is on my list to make.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating