1/2 pound sliced bacon, diced
2 1/2 pounds red potatoes, thinly sliced
2 medium onions , sliced
1 1/2 pounds boneless venison steak, cubed
2 cans ( 14-3/4 ounces each) cream style corn
3 tablespoons worcestershire sauce
1 teaspoon sugar
1/2 to 1 teaspoon seasoned salt
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.
Pairs Well With
I found this in a Taste of home cook book.