Texas Deer Chili

Looking to add a touch of wild game to your chili repertoire this deer season? Look no further than this mouthwatering Deer Chili! Made from lean and tender cuts of high-quality deer meat, this rustic dish will satisfy even the heartiest of appetites.

Ingredients

• 2 tablespoons vegetable oil

• 2 ½ pounds venison, cut into cubes

• 1 large onion, chopped

• 1 clove garlic, minced

• 1 (4 ounce) can diced green chile peppers

• 2 (15 ounce) cans kidney beans, drained and rinsed

• 2 (10.5 ounce) cans beef broth

• 2 teaspoons dried oregano

• 2 teaspoons ground cumin

• ½ teaspoon salt

• 1 ½ teaspoons paprika

Directions

1. In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned.

2. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika.

3. Cook on medium 4 to 5 hours.

Hungarian Stuffed Cabbage

There’s nothing better than warm stuffed cabbage on a cool fall day.

Ingredients

• 1 head cabbage

• 1 tablespoon vegetable oil

• 1 onion, chopped

• 2 cloves garlic, crushed

• ¾ cup uncooked white rice, rinsed

• 1 pound ground beef

• 1 pound ground pork sausage 

• 1 egg, beaten

• 1 (32 ounce) can tomato juice

Directions

• Step 1

  Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.

• Step 2

  Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.

• Step 3

  Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.

• Step 4

  Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.

• Step 5

  Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.

• Step 6

  Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

Slow Cooker Pepper Steak

Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice or noodles.

Ingredients

• 2 pounds beef sirloin, cut into 2 inch strips

• garlic powder to taste

• 3 tablespoons vegetable oil

• 1 cube beef bouillon

• 1/4 cup hot water

• 1 tablespoon cornstarch

• 1/2 cup chopped onion

• 2 large green bell peppers, roughly chopped

• 1 (14.5 ounce) can stewed tomatoes, with liquid

• 3 tablespoons soy sauce

• 1 teaspoon white sugar

• 1 teaspoon salt

Directions

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Crockpot Italian Chicken

Perfect for busy weeknights or lazy weekends, this Crockpot Italian Chicken is a flavorful and easy dish to prepare. The result is tender, juicy chicken with savory Italian flavors that the whole family will love. Whether you serve it over pasta, rice, or with a side of vegetables, this Crockpot Italian Chicken is sure to become a go-to favorite in your meal rotation.

Ingredients

• 1 (16 ounce) bottle Italian dressing (such as Olive Garden℠ Signature Italian Dressing)

• 1/4 cup grated Parmesan cheese

• 4 boneless skinless chicken breasts

Directions

1. Stir Italian dressing and Parmesan cheese together in a bowl.

2. Place chicken in a slow cooker, and pour dressing mixture over chicken.

3. Cover and cook on Low until chicken is tender, no longer pink in the center, and the juices run clear, about 8 hours.

Slow Cooker Venison Roast

Looking for a hearty and flavorful dish to impress your dinner guests? This mouthwatering venison roast recipe is sure to be a showstopper at your next gathering!

Ingredients

• 3 pounds boneless venison roast

• 1 large onion, sliced

• 1 tablespoon soy sauce

• 1 tablespoon Worcestershire sauce

• 1 tablespoon garlic salt

• ¼ teaspoon ground black pepper

• 1 (1 ounce) package dry onion soup mix

• 1 (10.75 ounce) can condensed cream of mushroom soup

Directions

1. Clean venison roast and place in a slow cooker. Cover with onion slices, then sprinkle with soy sauce, Worcestershire sauce, garlic salt, and pepper.

2. Stir onion soup mix and condensed soup together in a small bowl. Pour mixture over venison.

3. Cover and cook on Low setting for 6 hours.

Slow Cooker Taco Soup

This is a quick, throw together slow cooker soup packed with all the flavors you'd expect in a Tex-Mex chili.

Ingredients

• 1 pound ground beef

• 1 onion, chopped

• 1 (16 ounce) can chili beans, with liquid

• 1 (15 ounce) can kidney beans with liquid

• 1 (15 ounce) can whole kernel corn, with liquid

• 1 (8 ounce) can tomato sauce

• 2 cups water

• 2 (14.5 ounce) cans peeled and diced tomatoes

• 1 (4 ounce) can diced green chili peppers

• 1 (1.25 ounce) package taco seasoning mix

Directions

1. Gather all ingredients.

2. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.

3. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.

4. Mix to blend, and cook on Low setting for 8 hours.