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Venison Soup
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!
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings: 10 servings
Calories: 80 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
Notes
- Freeze additional venison stock for use in other recipes.
- Cut venison into fairly small cubes.
- Brown venison on all sides.
Nutrition Information
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
% 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.