1 pound venison stew meat, cut into small cubes
½ teaspoon meat tenderizer
½ onion, chopped
Drizzle of canola oil, for sautéing
28 oz. can diced tomatoes, undrained
15 oz. can whole kernel corn, undrained
15 oz. can pinto beans, drained and rinsed
1 teaspoon cumin
½ teaspoon garlic powder
Pepper, to taste
Shredded cheese, optional
Sprinkle venison stew meat with tenderizer; refrigerate 30 minutes.
In a skillet, brown onions in oil.
Combine tomatoes, corn, beans, cumin, garlic powder and pepper in slow cooker.
Stir in sautéed onions and venison combine thoroughly.
Cook on low for six hours or more.
Taste before serving, add salt only if necessary (meat tenderizer contains salt).
Serve in bowls with shredded cheese and salsa.
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