Venison and Black Bean Stew

• 2 pounds Venison, Chopped For Stew
• 2 cloves Garlic, Minced
• 1/2 cups Chopped Onion
• 28 ounces, fluid Can Tomatoes, Chopped
• 1 cup Salsa
• 1 teaspoon Ground Cumin
• 11 ounces, weight Corn, Frozen
• 15 ounces, weight Black Beans, Rinsed And Drained
• Green Onions, With 3 Inches Of Tops, Thinly Sliced
• 1 Tablespoon Chopped Fresh Cilantro Or Flat-leaf Parsley (optional)

1. In a large skillet, brown the venison with garlic and onion; drain and transfer to the slow cooker.
2. Combine tomatoes, salsa, cumin, corn, black beans and salt and pepper to taste.
3. Add to the slow cooker.
4. Cook on low 6 to 8 hours or on high for 3 to 4 hours.
5. Add green onions and cilantro, if used, during the last hour of cooking.
6. Top with grated cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.

garlic, onion, tomatoes, salsa, ground cumin, weight, weight black beans, green onions, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/venison-and-black-bean-stew/ (may not work)