Ingredients
1/2 pound sliced bacon, diced2-1/2 pounds red potatoes, thinly sliced2 medium onions, sliced1-1/2 pounds boneless venison steak, cubed2 cans (14-3/4 ounces each) cream-style corn3 tablespoons Worcestershire sauce1 teaspoon sugar1/2 to 1 teaspoon seasoned salt
Preparation
In a large skillet, cook bacon over medium heat until crisp; drain. Place potatoes and onions in a 5-qt. slow cooker. Top with venison and bacon.
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.
