Venison and Barley Soup
Getting it done:
Yield: 20 Cups of Venison and Barley Soup
Serving Size: 2 Cups
Fat: 3 g
Carbohydrates: 29 g
Watch and Follow...
If you’re not comfortable letting the meat and veggies marinade together in the refrigerator, you can keep them separated until time to cook. The liquid will help tenderize the meat and keep the veggies fresh.
For this recipe, I used deer ham. If you use the shoulder or the neck the meat is tougher, so do all you can to tenderize the meat beforehand and you might also want to cook it a little longer.
Quick pearl barley does not need pre-soaked and usually cooks within about 12-15 minutes. That’s why it is added last.
If you’re more of a stew person, you can turn this soup into a stew if you want. Just use less beef broth and if needed you can thicken it up using some cornstarch and water or flour. If you want it thinner just add more broth.