Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to ~200 degrees and cook until you cant keep everyone away. Consistancy should be fairly thick. Cook uncovered if too thin. Top with shredded cheese of choice and serve with fresh cornbread. Freezes well if any left over.
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|Serving Size: 1 Serving (3105g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1703 (71%)|
|Amt Per Serving||% DV|
|Total Fat 189.2g||252 %|
|Saturated Fat 116.9g||584 %|
|Monounsaturated Fat 48.3g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 484.8mg||149 %|
|Sodium 7908.4mg||273 %|
|Potassium 4954mg||130 %|
|Total Carbohydrate 177.7g||52 %|
|Dietary Fiber 24.4g||98 %|
|Sugars, other 153.3g|
|Protein 20.7g||30 %|
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Calories per serving: 2393
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