Slow Cooker Cured Venison And Beans - cooking recipe

Ingredients

2 pounds cured venison
2 pounds fresh green beans, trimmed
1 cup water
1/4 teaspoon onion salt
1 (9.74 ounce) package Idahoan SignatureTM Russets Mashed Potatoes

Preparation

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 SignatureTM Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.