VENISON VEGETABLE SOUP
Venison vegetable soup with barley is one easiest and most comforting wild game dishes you can make.
Packed with delicious root vegetables, tender barley and fall-apart venison, It's an easy family favorite packed in a bowl!
Want to check out more venison dishes? Try my venison casserole or crispy cube steak.
What Makes this Soup Different?
Authentic: While I developed this venison soup recipe with the classic beef and barley combo in mind. I elevated things a bit with the addition of mushrooms, bacon and red wine for this venison version.
How to Make Venison Vegetable Soup
Render the Bacon Fat: Cook the bacon gently to render the fat. Theres no need to brown it. We just want the delicious smoky fat. Using bacon and bacon fat in optional but it greatly enhances the flavor of this soup.
Sear the Venison: For extra flavor, we sear the de-boned meat in the bacon fat before it is simmered.
Sweat the Vegetables: After you brown venison, remove and lower the heat. Cook the vegetables (minus the carrots) in the same pot until tender.
Cook the Meat Until Tender: Add all of the ingredients (except the carrots and barley) to the pot. Cover and cook until the meat is tender.
Add the Carrots and Barley: Place the carrots and the barley in the pot. Cover and cook until the carrots are just cooked through. Season the soup to taste with salt and pepper.
Recipe Variations:
No Bacon: You can leave out the bacon for this soup. Just use 3 tablespoons of olive oil in place of the bacon fat.
Using Other Meats: Beef and lamb can be substituted for the venison. You can also use a different game meat like bear or wild turkey.
Leeks: If you're not a fan of onions, using leeks is a great way to substitute them.
Beef Broth: Although I'm not the biggest fan, beef broth can be used.
Worcestershire Sauce or Vinegar: A different way to add a depth of flavor is to add a dash of Worcestershire sauce or red wine vinegar before serving.
What are the Best Venison Cuts for Soup?
This recipe calls for venison stew meat. This classifies any cut that has a fair amount of connective tissue. Shanks, shoulders, and necks all fall into this category. Just be sure to de-bone them for easy cooking.
Slow Cooker Instructions:
For a different approach, use a slow cooker.
Follow the main instructions and stop once you reach step number 6.
Using a 6-quart pot, add all of the ingredients except the carrots and barley to the cooker. Cover with the lid and cook on low for 6 hours or until the venison is tender.
Add the carrot and the barley and cook for another 2 hours or until the carrots can be easily pierced with a fork. Add a little more stock to the slow cooker if needed
Season with salt and pepper to taste. You can serve directly from the cooker if you like.
Looking for more wild game recipes? These are a few of my favorites:
If you enjoyed this venison vegetable soup recipe, leave a comment or tag me on Instagram!
VENISON VEGETABLE SOUP WITH BARLEY
Serves: 4 to 6
Prep Time: 20
Cook Time: 3 hours
Author: Larry White
Ingredients
3 pounds venison stew meat, 2 to 3 inch pieces (see above for cuts)
salt and ground black pepper
4 slices smoked bacon, chopped
2 cups diced onion
2 cups diced carrots, 1/2 inch
1 cup diced celery, 1/2 inch
2 cups button or cremini mushrooms, thickly sliced
3 cloves garlic, minced
1 (14 ounce) can, diced tomatoes (preferably fire roasted)
1 quart (or 4 cups) chicken or venison stock
2 cups dry red wine
2 bay leaves
2 sprigs fresh thyme
1 sprig fresh rosemary, chopped
2 cups pearled barley
Directions
Heat a large pot or large dutch oven over medium low heat. Add the bacon and cook just long enough to render the fat. Remove the bacon from the pot and set aside while reserving the fat in the pot.
Increase the temperature to medium-high heat. Once the bacon fat starts to slightly smoke, add the venison and season with salt and ground black pepper.
Cook the deer meat on all sides until it is golden brown. Remove the meat from the pot and set aside.
Lower the heat to medium low. Add the onions, celery, mushrooms and minced garlic to the same pot. If the mixture seems dry, add a tablespoon of olive oil.
Cook for 6 minutes while stirring occasionally and scraping any brown bits from the bottom of the pan. This will take around 6 minutes.
Place the meat back to the pot. Add all of the remaining ingredients except the carrots and barley.
Cover with a lid and bring to a slow simmer. Cook gently for around 2 hours or until the venison is almost fall-apart tender.
Add the carrot and the barley to the pot and cover with the lid. Simmer until the carrots are fork tender. Add a little more stock or water if needed.
Remove the bay leaves and the thyme springs from pot. Season the soup with salt and pepper to taste.
Serve with crusty bread, sliced green onion and my favorite, fresh chives.
Make Ahead and Freezing Instructions:
Make Ahead Instructions: The soup can be made up to 3 days day in advance, stored in the fridge. Reheat the soup on the stove over low heat. Or for those busy weeknights use the micromave on the low setting.
Freezing Instructions: Store the soup in a freezer safe container and freeze for up to 3 months.
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