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Venison and Black Bean Stew
Submitted by boehn46 on February 16, 2010 in Main Courses, Slow Cooker
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 2 pounds Venison, Chopped For Stew
- 2 cloves Garlic, Minced
- ½ cups Chopped Onion
- 28 ounces, fluid Can Tomatoes, Chopped
- 1 cup Salsa
- 1 teaspoon Ground Cumin
- 11 ounces, weight Corn, Frozen
- 15 ounces, weight Black Beans, Rinsed And Drained
- Green Onions, With 3 Inches Of Tops, Thinly Sliced
- 1 Tablespoon Chopped Fresh Cilantro Or Flat-leaf Parsley (optional)
Preparation Instructions
In a large skillet, brown the venison with garlic and onion; drain and transfer to the slow cooker. Combine tomatoes, salsa, cumin, corn, black beans and salt and pepper to taste. Add to the slow cooker.
Cook on low 6 to 8 hours or on high for 3 to 4 hours. Add green onions and cilantro, if used, during the last hour of cooking.
Top with grated cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.
