Slow Cooker Cured Venison and Beans recipe

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Ingredients

2 pounds cured venison
2 pounds fresh green beans, trimmed
1 cup water
¼ teaspoon onion salt
1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes

Nutrition Info

579.1 calories
carbohydrate: 44.9 g
cholesterol: 84.7 mg
fat: 30.2 g
fiber: 7.1 g
protein: 34.7 g
saturatedFat: 10 g
servingSize: -
sodium: 2807.5 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours.

  2. 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.

  3. Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.

Recipe Yield

6 servings

Recipe Note

Cured venison and beans with a side of Idahoan Signature™ Russets Mashed Potatoes makes an awesome easy meal with little fuss for the whole family.

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