We had company arrive last night with a venison roast in their crock-pot for our later (much later) supper. We plugged the crock-pot in and went to see the Holiday Train and hear the performance. Had a lovely venison roast for supper afterwards. But then we were left with a bit of roast and some stock. What to do? Why make soup for lunch today! So here’s the rundown on how to turn the remains of a venison roast (if there is any) into a yummy venison barley soup.
We only put one cup of vegetables in this soup. I think it could have used more, at least another half cup. Peas would be a good choice to add as well. Spices can be adjusted to taste. The venison pot roast had been cooked with just a couple bay leaves and 12 peppercorns for flavoring.
Venison Barley Soup
1/2 c. finely chopped onion
3/4 c. finely chopped celery
2 Tbsp. olive oil
1/2 c. barley
4 c. venison stock
4 c. water
1 tsp. Better Than Beef bouillon, dissolved in 1 c. boiling water
1 c. mixed vegetables (we used beans and carrots)
1 c. diced leftover venison roast
1 Tbsp. fresh parsley or 1 tsp. dried
3/4 tsp. thyme leaves
1/2 tsp. marjoram leaves
1/2 tsp. savory or rosemary
1/2 tsp. sage
1/2 tsp. salt
1 Tbsp. soy sauce
Soak barley in a cup of cold water 10-15 minutes. While soaking the barley, saute onion and celery in olive oil. Add 4 c. water and 4 c. venison stock. Add strained barley and vegetables. Bring to a boil. Add venison and turn down to a simmer. Simmer 15 minutes.
Add bouillon, spices, salt, and soy sauce. Simmer another 45 minutes, or until barley is about the half the size of a pencil eraser and tender enough to eat.
Serve with fresh biscuits.