 |
Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
|
âWe live in the ânorth woods,â so we usually have an ample supply of venison. This is a recipe our mom made often, and itâs one of our favorites.â âTerry Paull, Eagle River, Wisconsin Ingredients:
1/2 pound sliced bacon, diced |
2-1/2 pounds red potatoes, thinly sliced |
2 medium onions, sliced |
1-1/2 pounds boneless venison steak, cubed |
2 cans (14-3/4 ounces each) cream-style corn |
3 tablespoons worcestershire sauce |
1 teaspoon sugar |
1/2 to 1 teaspoon seasoned salt |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp; drain. Place potatoes and onions in a 5-qt. slow cooker. Top with venison and bacon.
2. Combine the corn, Worcestershire sauce, sugar and seasoned salt; pour over the top. Cover and cook on low for 6-8 hours or until meat and potatoes are tender. Yield: 8 servings.
|
|