- 2 to 3 lbs venison steak, cut into 1 inch strips
- 1 – 8 oz bottle of Catalina salad dressing
- 2 medium onions, sliced
- 4 potatoes, peeled and cubed
- 1 tbsp corn starch
- Brown venison in 1/4 cup salad dressing in skillet; drain.
- Combine with onions, potatoes, remaining salad dressing and 1/2 cup water in crock pot. Cook on low for 5 to 7 hours. Thicken pan juices with corn starch mixed with 1/4 cup water.
Recipe provided by Highbourne Deer Farm