Venison and Barbequed Bean Bake Recipe - Allrecipes.com
Venison and Barbequed Bean Bake Recipe
  • READY IN 17 hr

Venison and Barbequed Bean Bake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    16 hrs 30 mins
  • READY IN

    17 hrs

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.
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Reviews More Reviews

Feb 09, 2011

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!

 
Feb 15, 2012

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.

 
Sep 17, 2009

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.

 
Feb 01, 2010

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.

 
Oct 07, 2009

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. Next time I will probaby use half of the broth; it seemed excessive to have that much liquid. After baking it turned out a little more runny than expected, but still tasted yummy. It would be really good served over cornbread.

 

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Nutrition

  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 64.4 g
  • 21%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 26 g
  • 52%
  • Sodium
  • 1206 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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