Venison and Barbequed Bean Bake recipe
All Recipes Meat and Poultry Recipes Game Meats Venison
Ingredients
- 1 (2 pound) boneless venison roast 1 liter ginger ale 1 (32 ounce) carton chicken broth 1 teaspoon ground cumin ¼ teaspoon black pepper ⅛ teaspoon crushed red pepper flakes 1 (15 ounce) can pork and beans 1 (14 ounce) can black beans, drained and rinsed 1 (15.5 ounce) can red kidney beans, drained and rinsed 1 (14 ounce) can baked beans 1 (14.5 ounce) can diced tomatoes 1 large green bell pepper, coarsely chopped 1 large Vidalia or other sweet onion, coarsely chopped 1 (18 ounce) bottle barbeque sauce ⅓ cup brown sugar ¼ cup molasses 1 teaspoon ground cumin ⅛ teaspoon crushed red pepper flakes, or to taste 2 tablespoons chili powder Hot pepper sauce, to taste Salt and pepper to taste 5 bacon slices
Nutrition Info
- 432.4 caloriescarbohydrate: 64.4 gcholesterol: 69 mgfat: 8.5 gfiber: 8.6 gprotein: 26 gsaturatedFat: 2.8 gservingSize: -sodium: 1173.5 mgsugar: 36.7 gtransFat: : -unsaturatedFat: : -
Directions Venison and Barbequed Bean Bake
Directions
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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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.