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Make venison stock by placing bones in slow cooker, with a quartered onion, a few cloves garlic a few sprigs of thyme, add salt and pepper to taste. Cook on low for 8 hours.
Measure out 5 cups stock, add the the rest of ingredients, except barley. Cook for at least 4 hours on low.
When vegetables are tender, add barley. Continue to cook for one hour.
Serve hot with bread.