Venison and Barbequed Bean Bake

Venison and Barbequed Bean Bake

5 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    16 h 30 m
  • Ready In

    17 h
suzy
Recipe by  suzy

“Pulled venison roast and bbq baked beans. I usually serve this with baked sweet potato fries, broccoli slaw and homemade hushpuppies.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes into a slow cooker. Cover and cook on Low until the venison is tender enough to be pulled apart with a fork, about 10 hours. Drain meat, and shred.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbeque sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9x13-inch glass baking dish. Place bacon strips in a single layer over top.
  4. Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.

Share It

Reviews (5)

Rate This Recipe
Bev511
6

Bev511

This was very good! The only thing I did different was that I was running low on green pepper and subbed in some yellow and orange pepper instead, and I used venison stew chunks cooked on high for about 5 hours. Grandsons liked this, and it is a little on the sweet side, so I recommend serving with something like corn bread and cole slaw... it's just a little rich on it's own. I'm sure I will make this again, and it makes a LOT!

carlyzo
3

carlyzo

We really liked this! I did not add all of the cans of beans since I was only cooking for four people. I also omitted the molasses (I forgot to buy it) and didn't miss it. I served it over cornbread with shredded cheddar cheese on top! DELICIOUS! Could not tell it was venison.

hayday2
2

hayday2

My husband, who isn't that crazy about venison, LOVED this and ate about 5 servings! It was very good! I followed the recipe exactly, except for adding some garlic powder. I was a little nervous about the brown sugar and molasses making it too sweet, but it tasted fine. Might try cutting them both in half next time to see if it is still as good with half the sweeteners.

More Reviews

Similar Recipes

Cheesy Beef and Bean Bake
(55)

Cheesy Beef and Bean Bake

Slow Cooker Venison Burritos
(40)

Slow Cooker Venison Burritos

Mexican Venison Skillet
(32)

Mexican Venison Skillet

Slow Cooker Venison Stroganoff
(18)

Slow Cooker Venison Stroganoff

Baked Spaghetti with Venison
(6)

Baked Spaghetti with Venison

Five Star Venison Stew
(6)

Five Star Venison Stew

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 432 cal
  • 22%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 64.4 g
  • 21%
  • Protein
  • 26 g
  • 52%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 1206 mg
  • 48%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Baked Spaghetti with Venison

>

next recipe:

Hearty Venison and Vegetable Bake