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Slow Cooker Cured Venison and Beans

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.6015
Energy (kCal)281.2276
Carbohydrates (g)63.2309
Total fats (g)1.9958
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 240 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours. | 2. 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. | 3. Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions and serve along with the venison and beans. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    venison 2 pounds cured - - - -
    green bean 2 pounds trimmed 281.2276 63.2309 16.6015 1.9958
    water 1 cup 0.0 0.0 0.0 0.0
    onion salt 1/4 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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