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Slow Cooker Venison Soup Recipe

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This recipe for Slow Cooker Venison Soup is from Ruth Green's Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 meaty venison bones
water and salt
5 carrots, cut into chunks
2 stalks celery, coarsely chopped
2 medium onions, quartered
2 medium potatoes, peeled and quartered
3 leeks, if available
2 bay leaves
Directions:
Directions:
Place bones in slow-cooker and fill with water to within an inch of the top. Add a little salt, cover and set cooker on low. Allow bones to cook overnight. Cut up vegetables and place them in a covered bowl or plastic bag in the refrigerator overnight. Next morning, remove bones from broth and discard after putting bits of meat that cling to them back into the broth. Skim off any floating fat and add vegetables. Cover once again, turn temperature to high and let soup simmer all day. Your soup will be ready to serve that evening, and any that remains can be poured into plastic containers and frozen for later use.

 

 

 

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