- 2 pounds cured venison
- 2 pounds fresh green beans, trimmed
- 1 cup water
- 1/4 teaspoon onion salt
- 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
- 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.
04/07/2018
recipepes.com
Slow Cooker Cured Venison and Beans, recipe
PT15M
PT1H
5
455 calories