Serve this quick ranchero sauce hot. It tastes fantastic when used as a salsa or over grilled chicken.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds cured venison
- 2 pounds fresh green beans, trimmed
- 1 cup water
- ¼ teaspoon onion salt
- 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
Instructions
- Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours.
- Remove venison from the slow cooker. Cut into bite size-pieces; discard bones. Transfer meat back to slow cooker and cook until tender, about 30 more minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.
Nutrition Facts
| Calories | 579 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 7 g |
| Protein | 35 g |
| Saturated Fat | 10 g |
| Sodium | 2808 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |