Venison Scotch Broth
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
10 servings
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Calories
237 kcal
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Course
Main Course, Soup, Lunch
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Cuisine
British
Venison Scotch Broth
Description
The Venison Scotch Broth recipe relies on simmering venison shanks with an onion studded with cloves, celery, bay leaves, leek greens, and parsley stems to form a clear, aromatic broth. The initial boiling and discarding of water help remove impurities, resulting in a cleaner broth. The meat is cooked until tender and then removed and cut for eating. The broth is strained carefully for clarity.
The soup portion includes cooked barley and yellow peas for added heartiness, combined with sliced leeks, carrots, rutabaga, celery, sugar (optional), celery tops, chopped chard or other greens, and parsley. This mixture simmers together to meld flavors and provide a thick, satisfying soup texture with tender vegetables and grains.
This soup pairs well as a warming starter or main course on cold days, offering nourishment and a depth of flavor from slow-cooked venison and vegetables. It is traditional in style and can keep well refrigerated and frozen, making it practical for meal planning.
According to notes, this soup keeps reliably for one week in the refrigerator and can also be frozen for longer storage, maintaining flavor and texture.
Ingredients
BROTH
- 2 to 3 pounds venison shanks (see above for alternatives)
- 1 onion peeled but whole, small, yellow
- 10 to 20 cloves
- 1 rib celery
- 3 bay leaf
- leek green tops from a leek or two
- parsley stems from a bunch
- salt
SOUP
- 1 cup barley
- 1 cup yellow peas dried
- 2 leek white parts sliced thin
- 3 carrot cut into chunks
- 2 rutabaga peeled and chunked
- 2 ribs celery sliced
- 1 tablespoon sugar (optional)
- celery tops
- 1 pound chard or kale, lambsquarters or turnip greens, chopped
- 1/2 cup parsley chopped
- salt
- black pepper
Instructions
BROTH
- To make the broth, add the meat to a large pot and just barely cover with water. Bring this to a hard boil, let it boil for a minute or three, then turn off the heat, remove the shanks, and toss the water. Wipe out the pot. This step removes any impurities in the broth and will keep it much, much clearer without sacrificing flavor. You can skip this step, but your broth won't be clear.
- Stick the cloves into the onion.
- Return the meat to the pot and cover with water by about 2 inches. Add all the remaining broth ingredients, bring to a simmer, and cook gently, partially covered, until the meat is tender enough to come off the bone - between 2 and 3 hours.
- Remove the meat from the bones, cut into pieces you'd like to eat in a soup, and set it aside. Strain the broth through a fine mesh strainer with a paper towel set inside. Add salt if needed.
SOUP
- Boil the barley and the peas, if using, in separate pots of salted water. Drain and rinse when they're tender and add to the soup. Doing this keeps the broth clean and clear. You can cook the grains in the soup, adding them with the root vegetables, but the broth will become cloudy.
- To finish the soup, bring the strained broth back to a simmer and add the meat, the white part of the leeks, carrots, rutabagas and celery. Let this simmer a while, then add sugar, if using. Once the vegetables are tender, add the chard, parsley, celery tops and taste for salt. Add the pepper at the end.
Notes
- This soup can be refrigerated for up to one week without losing quality.
- Freezing is possible for longer storage, allowing you to prepare in advance and keep portions for later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 17g | 34% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 26mg | 9% |
| Sodium | 73mg | 3% |
| Potassium | 759mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 3698IU | 74% |
| Vitamin C | 28mg | 31% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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