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Venison Stew


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  • 8 to 12 ounces bacon
  • 2 lbs. cubed deer meat
  • 2 med. turnips, cut in chunks
  • 1 can (15 ounces) Veg-All mixed vegetables
  • 1 large can (16 ounces) tomato sauce
  • 1 cup chopped onion
  • Salt and pepper to taste


Fry the bacon first and then use drippings to brown floured deer meat (or beef). Put browned meat in a slow cooker and pour in the liquid from the Veg-All (refrigerate the vegetables, to be added when meat is nearly done). Add the 16 ounce tomato sauce, the chopped onion and cut up turnips. (Add water as needed to obtain desired consistency.) Cover and cook 3 to 5 hours on high (about 8 to 10 hours on LOW) or until meat is very tender. Add Veg-All vegetables and bacon and cook an additional 15 minutes.

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