Hunter's Delight

To celebrate the first day of winter, I decided to make a crockpot stew. Here's a recipe for a stew I found in the October & November 2008 issue of Taste of Home. It calls for venison but since my father-in-law hasn't gotten a deer this year, I substituted with lean beef cubes instead.

1/2 lb sliced bacon, diced

2 1/2 lbs red potatoes, thinly sliced

2 medium onions, sliced

1 1/2 lbs boneless venison steak, cubed

2 cans cream-style corn

3 Tbsp Worcestershire sauce

1 tsp sugar

1/2 to 1 tsp 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 in a medium sized bowl; pour over top of the meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.