Venison Barley Soup

Venison Barley Soup

Jessica Paige

"Zone Friendly Soup...beef may be used in lieu of venison"
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2 hrs, 35 min servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. In large Dutch oven over medium heat, warm oil until it ripples. Place venison in and brown on all sides. Remove venison to plate; set aside.
  2. Combine onions thru carrots in oven and saute until onions are translucent. Place venison and its reserved juices back in the oven; then deglaze the oven with water. Add in the remaining ingredients except the barley; bring to a boil, then reduce heat to a simmer and cover. Simmer for 1 1/2 hours until venison is tender (if necessary, skim fat).
  3. After 1 1/2 hours, stir in barley. Return to boiling then reduce heat and simmer for 45 minutes until barley is done.


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