Venison and Barbequed Bean Bake

Venison and Barbequed Bean Bake

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suzy 0

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

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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.


  • 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.


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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...

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...

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