Venison & Barley Casserole

Venison & Barley Casserole

 Made  times
Jessica Paige 15

Used ground venison instead of beef; worcestershire sauce instead of soy sauce. Added celery to the vegetable mixture; seasoned with dried thyme and garlic powder on top of salt and pepper; mixed bouillon with water for an additional flavor note

Modified from: Beef and Barley Casserole

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4 h 25 m servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

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  1. Soak the barley in warm water for 3 hours, then drain and set aside.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Heat a large skillet over medium-high heat, warm oil until it ripples then stir in the ground venison, onion, carrots & celery. Cook and stir until the venison is crumbly, evenly browned and no longer pink, about 10 minutes. Season with thyme and garlic powder. Drain and discard any excess grease, then stir in the worcestershire sauce, molasses, drained barley, water and bouillon. Stir until the molasses has dissolved and the mixture has begun to simmer. Season to taste with salt and pepper, then pour into a lidded 2 quart casserole.
  4. Bake, covered, in the preheated oven until the barley is tender and has absorbed the water, about 1 hour.



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