SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 197.3
  • Total Fat: 3.5 g
  • Cholesterol: 43.5 mg
  • Sodium: 411.2 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 15.8 g

View full nutritional breakdown of Deer neck, barley and onion soup calories by ingredient
Report Inappropriate Recipe

Deer neck, barley and onion soup

Submitted by: NADS1959

Introduction

A truly delicious, nutritious and hearty soup made from the part of the deer some silly people don't even save. Cholesterol is lower than shows as much of the fat is removed after boiling. A truly delicious, nutritious and hearty soup made from the part of the deer some silly people don't even save. Cholesterol is lower than shows as much of the fat is removed after boiling.
Number of Servings: 12

Ingredients

    venison neck roast- pre-roasted- approx. 1 LB
    Swanson - Beef Broth 100% Fat Free 50% Less Sodium, 4 cup
    Water, 2 Qt- divided
    McCormick Beef Base, 2 tbsp
    Port, 8 oz - divided
    Garlic, 6 cloves, smashed
    Barley, pearled, raw, 1 cup
    Garlic powder, 2 tsp
    Sage, ground, 1.50 tbsp
    Olive Oil, 1 tbsp
    Carrots, raw, 2 medium. Slice lengthwise through the large end halfway through the carrot and then slice into 1/8" rounds
    Celery, raw, 2 stalk, large. slice lengthwise through the large end halfway through the stalk and then slice into 1/8" pieces
    Mushrooms, fresh, 8 oz, quartered or halved according to size
    Onions, raw, 2 small, sliced thin
    Select Harvest Caramelized French Onion Soup, 18.8 oz can

Directions

Simmer pre-roasted neck in broth, 1/2 the water, soup base, 1/2 the port, the smashed garlic and all drippings from roast pan for several hours. Remove from heat and refrigerate until fat solidifies on top. Remove and discard the fat. Return to simmer and add barely, powdered garlic, sage and more of the water to cover for another hour or so. Meanwhile chop carrots and celery, quarter mushrooms and slice thin rings from the onions and saute in olive oil until tender. Remove neck from pot and set aside to cool. Add vegetables, the other half port. and the can of onion soup. Add rest of water if necessary (strong stock). Remove all the meat from the neck bones with your fingers, discard any fat or bone, and add meat back to pot. Simmer until barley is soft and serve with cheesy TexMex jalapeno cornbread. Makes 12- 8 oz servings

Number of Servings: 12

Recipe submitted by SparkPeople user NADS1959.






Great Stories from around the Web


Rate This Recipe