This Hearty Venison Pearl Barley Vegetable Soup with Diced Pumpkin is a wholesome cooked wild game meal that will warm everyone’s heart around the dinner table.
With its tenderly cooked venison stew meat with potatoes, celery, onions, carrots, and pearl barley in a full-flavored beefy broth.
2 lrg Venison Shanks (or 1 med-large venison roast)
1 lb Carrots, diced
1 cup Onions, diced
4 l Potatoes, diced
1 Small Head of Cabbage, sliced thin
1 l Can of Tomatoes (large can)
Salt and pepper (to taste)
2 cups Pearl Barley
2 cups Pumpkin (diced)
Preparation and Cooking Instructions
- Cover shanks with water and cook until tender at 375°F.
- Add *pearl barley to boiling water and let cook for 20-30 minutes. When fully cooked, rise barely before adding to other ingredients.
- Remove meat and place in kettle with all vegetables and seasoning.
- Cook until well done, about 2½ hours.
*Cooking Tip: If you don’t want the pearl barley to thicken your venison soup. You should then cook it separately first.
Serve & Enjoy.