If you’re a hunter and you process your own game meat, you may be wasting one of the tastiest parts of your animals, the bones. The bones of deer, moose, elk, and other large wild mammals contain large amounts of delicious, densely flavored, buttery bone marrow, which are highly prized and used by gourmet chefs all over the world. Venison bone marrow is also quite nutritious, as it contains a variety of vitamins and minerals such as collagen, B vitamins, pantothenic acid, thiamine, biotin, collagen, conjugated linoleic acid, and other nutrients that can help with boosting energy, promoting healthy skin, strengthening your immune system, and reduced joint pain and inflammation.
You can boil the bones from your harvested large game animals to make a bone broth which you can eat as is, or, you can use it as a delicious, nutritious base for making other soups and stews, as I’m doing in this recipe. So without further delay, let’s get cooking!
Venison Barely and Bone Broth Soup
Serving Size: 4-6
- 1 onion chopped
- 1 garlic clove minced
- 1- 2 chopped carrots
- 2 cups cubed venison (3 cups for a heartier soup)
- 6 cups deer bone broth
- 1 small can diced or crushed tomatoes
- 1 cup barley (2 cups for a thicker stew-like soup)
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme
- 1 bay leaf (2 bay leaves if a stronger flavor is desired)
- 1 tablespoon salt
- 2 teaspoons black pepper
- Cut venison bones into smaller pieces that can be placed in a pot.
- Cover with 6 to 7 cups of water and simmer on low heat for 1 – 2 hours to cook out the marrow.
- Strain after simmering and return broth to pot.
- Add all ingredients to 6 cups bone broth and bring to a boil. (Additional water may be needed if you don’t have six cups of broth)
- After bringing to a boil, cover and simmer on low heat for 45 mins.
- Serve and enjoy!
Check out the video below to see more…