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
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.
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