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Venison and Beans

By: Jill Kerr  
"'When I was first married, I had no idea how to cook game,' writes Jill Kerr of York, Pennsylvania. 'I got this recipe from a friend, and now my husband thinks we should have it every night!'"

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (4)

Rate/Review | 112 people have saved this

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 1/2 pounds ground venison
  • 1 medium onion, chopped
  • 1 (16 ounce) can pork and beans, undrained
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (15.5 ounce) can great northern beans, rinsed and drained
  • 1 cup ketchup
  • 1/3 cup packed brown sugar
  • 6 bacon strips, cooked and crumbled
  • 2 tablespoons white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard

Directions

  1. In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Transfer to a 2-qt. baking dish. Cover and bake at 350 degrees F for 35-40 minutes or until heated through.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2008 by sharry 
This is an excellent recipe, serve with some kind of roll or biscuit and a side veggie and you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by Lulu Supporting Member (Click to learn more about Supporting Membership)
I've had this exact recipe for 20+ years! I have made a few tweaks over the years, but it's... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2008 by Rachel 
Way too sweet, and I only added a couple tablespoons of brown sugar as opposed to the 1/3 cup... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2009 by erz2002 
We really liked this. I used half venison and half beef as it was what I had on hand. I also... MORE

 
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