Venison Bone Broth Vegetable Soup
This savory venison bone broth vegetable soup is perfect for a cold winter’s day. Made with a healthful venison bone broth and seasonal vegetables, it’s packed with flavor and nutrients.
• Mixture of venison knuckle, marrow, and soup bones • Celery ribs • Carrots • White onion • Tomatoes • Garlic
Preheat oven to 425 degrees F.
Place the knuckle and marrow bones onto a baking sheet and roast for 25 minutes.
While the bones are roasting, slice the celery and carrots, and chop the onion. Add all of the ingredients - except for the zucchini, spinach, and sweet potato, to an Instant Pot.
Place the lid onto the pot and secure it. Set to high pressure and cook for 3 hours. While the soup is cooking, chop the zucchini and sweet potato - leaving the skins on.
Let the Instant Pot naturally release. Once ready, open the lid and add the chopped zucchini, sweet potato, and spinach.
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