Yield: 8 servings

Ingredients:

1/2 lb. sliced bacon, diced

2 1/2 lbs. red potatoes, thinly sliced

2 medium onions, sliced

1 1/2 lb. boneless venison steak, cubed

2 cans (14 3/4 oz. each) cream-style corn

3 tbsp Worcestershire sauce

1 tsp sugar

1/2-1 tsp seasoned salt

Instructions:

  1. In large skillet, cook bacon over medium heat until crisp; drain. Place potatoes and onion 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.