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!
Servings 10 servings
- 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