Venison and Black Bean Stew

1. 1

   In a large skillet, brown the venison with garlic and onion; drain and transfer to the slow cooker.

2. 2

   Combine tomatoes, salsa, cumin, corn, black beans and salt and pepper to taste.

3. 3

   Add to the slow cooker.

4. 4

   Cook on low 6 to 8 hours or on high for 3 to 4 hours.

5. 5

   Add green onions and cilantro, if used, during the last hour of cooking.

6. 6

   Top with grated cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.

No additional tips available.