Venison and Barbequed Bean Bake

Venison and Barbequed Bean Bake


"Pulled venison roast and bbq baked beans. I usually serve this with baked sweet potato fries, broccoli slaw and homemade hushpuppies."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


17 h servings 432 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 64.4g
  • 21%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1174 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.


Read all reviews 7
Most helpful
Most positive
Least positive

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 ...

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 co...

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 nervo...

The only substitution I made was to use Elk Steak instead of Venison. It was Amazing! My whole family loved it! The only thing I noticed was I had to cook it about 15 minutes longer than the rec...

I didn't have cumin and I substituted for chili tomatoes it was so yummy! I also use a half lb of bacon chopped and mixed in!

We enjoyed this recipe. I made it as a meal but I think it is more suited as a hearty side dish than a meal.

This dish was delicious! It is packed with flavor. It makes a whole lot, so be ready for left-overs. It would probably freeze well though. I made it with a moose roast and it tasted great. N...

Other stories that may interest you