Venison and Barley Soup
Channel: Wide Open Spaces
Date: 2024-01-31

Warm up with this delicious venison and barley soup 🥣 Full recipe ⬇️

🥣 What you’ll need:
1.5-2 pounds venison roast, cubed into ¾ inch chunks
2 tablespoons olive oil, divided
1 large onion, diced
2 whole carrots, sliced
1 rib celery, sliced
3 tablespoons tomato paste
1 tablespoon minced garlic
6 cups bone broth or reduced-sodium beef broth
1 tablespoon low-sodium soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons fresh thyme
1 cup pearl barley
salt and pepper, to taste
3 tablespoons fresh parsley, chopped

➡️ How to make it:
1. Heat one tablespoon of olive oil in a large pot over medium-high heat. Pat venison cubes dry using paper towels then add into the preheated pot, avoiding overcrowding (you may need to do this in batches). Season with salt and pepper to taste and sear until golden brown on the bottom, about 2-3 minutes, then flip and cook for 1 minute.
2. Remove the seared venison cubes from the pot to a plate along with the juices.
3. Add the remaining tablespoon of olive oil to the empty pot. Add in onions, carrots, and celery, and saute for 3 minutes.
4. Add in garlic and tomato paste and cook for 2 minutes longer, stirring often.
5. Pour in beef broth, soy sauce, Worcestershire sauce, and thyme.
6. Add the venison and juices back into the pot and bring to a simmer. Once simmering, reduce the heat to low, cover, and gently simmer for 40 minutes.
7. Taste the soup and add any salt and pepper to taste. Then add in barley, cover again, and simmer until venison is tender and cooked through, about 40-50 minutes.
8. Garnish with parsley and serve warm.

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