venison soup is easy, delicious and so economical! It can be made with leg bones that are usually thrown out.
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5 from 8 votes

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! 
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



  • 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


  • 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.


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


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