Posted by
admin on Sep 26, 2009 in
All,
Arkansas Recipes,
Everyday,
Illinois Recipes,
Michigan Recipes,
Mississippi Recipes,
Nebraska Recipe,
New Hampshire Recipes,
Ohio Recipes,
Oklahoma Recipes,
Pennsylvania Recipes,
Soups & Stews,
South Carolina Recipes,
State Food Symbols,
State Meat Recipes,
Wisconsin Recipes |
0 comments(Beef can be substituted for the deer meat in this recipe.)
This recipe is from Busy People’s Slow Cooker Cookbook by author Dawn Hall from Swanton, Ohio
This comfort soup satisfies the soul. Slow cooking and the tomatoes both help to tenderize the white-tailed deer meat.
Ingredients for Venison Barley Soup
- 1 (48-ounce) can beef broth
- 1 (28-ounce) can crushed tomatoes
- 1-1/2 pounds lean, cooked white-tailed deer steaks, cut into small, bite-size pieces (or grilled eye of round can be substituted.)
- 1 cup frozen chopped onion
- 2 cups frozen sliced carrots
- 1 cup chopped celery
- 1/2 cup quick-cooking barley, not cooked
Directions
- Spray a slow cooker with nonfat cooking spray.
- In the slow cooker mix together the broth, tomatoes, venison, onion, carrots, and celery.
- Cover and cook on high for 5 hours or on low for 8 to 10 hours.
- Stir in the barley.
- Cover and cook for an additional 10 to 12 minutes or until the barley is tender.
Note: This is also a great way to use leftover beef. I especially like using steak that’s been cooked on the grill. You can also substitute 1 1/2 pounds ground eye-of-round beef that has been browned in a skillet and drained.
Yield: 11 (1-cup) servings
Calories: 173
Fat: 3 grams (17% fat)
Cholesterol: 43mg
Carbohydrate: 13g
Dietary Fiber: 3g
Protein: 22g
Sodium: 703mg
Delicious Venison for You
Leave a Reply
