Venison Soup
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Venison Soup
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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!
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Ingredients
- 5 cups venison stock, from meaty bones, or 1 lb venison roast, cubed
- 2 carrots, cut in quarters and then sliced
- 2 talks celery, sliced
- 1 small onion, diced
- salt and pepper, to taste
- 2 tsp thyme, fresh
- 1 cup barley
Instructions
- 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.
Equipments used:
Notes
- Freeze additional venison stock for use in other recipes.
- Cut venison into fairly small cubes.
- Brown venison on all sides.
Nutrition Information
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Calories
80kcal
(4%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Sodium
487mg
(20%)
Potassium
153mg
(4%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
2330IU
(47%)
Vitamin C
1.7mg
(2%)
Calcium
15mg
(2%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Sodium | 487mg | 20% |
| Potassium | 153mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2330IU | 47% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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