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Venison Scotch Broth
This is a lovely venison soup based on Scotch broth. I use shank, but shoulder, neck or any cut with connective tissue works well. Lamb, mutton or beef are also good.
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 10 servings
Calories: 237 kcal
Course:
Main Course , Soup , Lunch
Cuisine:
British
Ingredients
BROTH
- 2 to 3 pounds venison shanks (see above for alternatives)
- 1 small yellow onion, peeled but whole
- 10 to 20 cloves
- 1 rib celery
- 3 bay leaves
- green tops from a leek or two
- Stems from a bunch of parsley
- salt
SOUP
- 1 cup barley
- 1 cup dried yellow peas
- 2 the white parts of the leeks, sliced thin
- 3 carrots, cut into chunks
- 2 rutabagas, peeled and chunked
- 2 ribs celery, sliced
- 1 tablespoon sugar (optional)
- tops from the celery
- 1 pound chard, chopped (or kale, lambsquarters or turnip greens)
- 1/2 cup chopped parsley
- salt and 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.
Cup of Yum
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
- Once made, this soup will keep a week in the fridge. It can be frozen.
Nutrition Information
Calories
237kcal
(12%)
Carbohydrates
39g
(13%)
Protein
17g
(34%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.001g
Cholesterol
26mg
(9%)
Sodium
73mg
(3%)
Potassium
759mg
(22%)
Fiber
11g
(44%)
Sugar
9g
(18%)
Vitamin A
3698IU
(74%)
Vitamin C
28mg
(31%)
Calcium
84mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 237
% 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.