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Barley and Venison Soup


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  • 6-8

Submitted by Steve Connell


  • 1 lb diced venison shoulder  
  • 1 C Allegro Game Tame marinade, or your choice
  • 1 C barley
  • 2 C diced onions
  • 2 C diced celery
  • 2 1⁄2 qt beef stock
  • 2 (14-oz) cans diced tomatoes
  • 2 bay leaves
  • 1 Tbsp each black pepper, granulated garlic, kosher salt and Italian seasoning
  • 5 C diced potatoes
  • 2 C diced carrots


Marinate venison overnight in the refrigerator. When ready to cook, drain the marinade. Cut meat into 1-inch squares. Combine meat, barley, onion, celery, stock, tomatoes and seasonings in a pot. Bring to a boil, reduce heat and simmer gently 30 minutes. Add potatoes and carrots. Cook another 45 minutes until venison and potatoes are tender.  Makes 3 to 4 quarts. Freezes well. Serves 6 to 8.

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