• Cooking Time: 360-480 minutes
• Servings: 8
• Preparation Time: 30
• 1/2 pound sliced bacon, diced
• 2 1/2 pounds red potatoes, thinly sliced
• 2 medium onions , sliced
• 1 1/2 pounds boneless venison steak, cubed
• 2 cans ( 14-3/4 ounces each) cream style corn
• 3 tablespoons worcestershire sauce
• 1 teaspoon sugar
• 1/2 to 1 teaspoon seasoned salt

1. In a large skillet, cook bacon over medium heat until crisp; drain. Place potatoes and onions in a 5- qt. slow cooker. Top with venison and bacon.
2. Combine the corn, Worcestershire sauce, sugar and seasoned salt; pour over the top. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.

I found this in a Taste of home cook book.