VENISON VEGETABLE SOUP WITH BARLEY
Servings: 4 people
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
- 14 ounce can diced tomatoes, (preferably fire roasted)
- 1 quart 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
Instructions
- Heat a large pot or large Dutch oven over medium-low heat. Add the bacon and cook until the fat renders. Remove the bacon from the pot and set it 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 c
NOTES
Slow Cooker Instructions:
- 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.
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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!