I am a fan of using your favourite recipes and just swapping out the protein for wild game. Note, that you might have to add a little extra fat, depending on what type of game it is. Here is a good one, that also freezes well. Use leftover steak or roast to make the meat extra tender, or choose ground (make sure you cook it first)
Beef/Elk/Deer/Moose Barley Soup
PREP TIME20 minutes
SERVINGS8 servingsIngredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 garlic clove minced
- 2 carrots sliced
- 1 stalk celery sliced
- 2 cups cooked beef/elk/deer/moose
- 6 cups reduced sodium beef broth or leftover gravy
- 1 can petite diced tomatoes 14-15 oz, undrained
- ½ green pepper diced
- ⅔ cup barley
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme
- 1 package beef gravy mix
- 1 bay leaf
- 2 tablespoons red wine optional
- 2 tablespoons fresh parsley or 2 teaspoons dried
- salt & pepper to taste
Instructions
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Cook onions and garlic in oil over medium heat until softened.
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Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
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Remove bay leaf and serve.
Recipe Notes
Soup may thicken upon cooling, add extra broth (or water) to reach desired consistency.
NUTRITION INFORMATION
Calories: 149, Carbohydrates: 15g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 17mg, Sodium: 385mg, Potassium: 623mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2680IU, Vitamin C: 9.7mg, Calcium: 25mg, Iron: 1.5mg
recipe credit: https://www.spendwithpennies.com/beef-barley-soup/#wprm-recipe-container-135804