Slow Cooker Cured Venison and Beans
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Ingredients4 h 10 m servings 419 cals
Original recipe yields 6 servings
- Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours.
- Remove venison from the slow cooker. Cut into bite size-pieces; discard bones. Transfer meat back to slow cooker and cook until tender, about 30 more minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.
Per Serving: 419 calories; 28.2 g fat; 10.9 g carbohydrates; 30.7 g protein; 85 mg cholesterol; 2027 mg sodium. Full nutrition