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Venison Barley Root Vegetable Soup

Prep Time15 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 30 mins


  • 2 tablespoons cooking oil
  • 2 pounds venison cubed
  • 2 medium carrots diced
  • 2 medium parsnips diced
  • 1 medium turnip diced
  • 2 cups button mushrooms quartered
  • 1 medium onion diced
  • 1 bunch radishes about 8, halved
  • 2 sprigs rosemary
  • 2 quarts venison or beef broth
  • 1/2 cup pearled barley
  • Parsley roughly chopped


  • In a heavy bottomed pot, brown the meat in oil and season with salt and pepper. Cook for 5 minutes, rotating so it browns on all sides.
  • Remove from pot and set on a plate. Add more oil and brown the vegetables. Season with salt and pepper.
  • Return the meat to the pot, add the rosemary and broth and cook partially covered for 2 hours. In the last 30 minutes, add the pearled barley.
  • Garnish with chopped parsley and serve.