Venison and Barbequed Bean Bake
Venison and Barbequed Bean Bake requires around 17 hours from start to finish. One serving contains 437 calories, 28g of protein, and 8g of fat. This recipe serves 12 and costs $4.61 per serving. If you have green bell pepper, red pepper flakes, canned tomatoes, and a few other ingredients on hand, you can make it. 14 people found this recipe to be yummy and satisfying. A couple people really liked this beverage. It is brought to you by Allrecipes. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is pretty good. Pasta Pizza Venison Bake, Venison and White Bean Crostini with Black Olive Tapenade, and Venison Bourguignon (Venison Stew) are very similar to this recipe.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 990 minutes
Ingredients:
5 bacon slices
1 (14 ounce) can baked beans
1 (18 ounce) bottle barbeque sauce
1/4 teaspoon black pepper
1/3 cup brown sugar
1 (14 ounce) can black beans, drained and rinsed
1 (15.5 ounce) can red kidney beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (32 ounce) carton chicken broth
2 tablespoons chili powder
1 liter ginger ale
1 large green bell pepper, coarsely chopped
1 teaspoon ground cumin
1/4 cup molasses
Hot pepper sauce, to taste
1 (15 ounce) can pork and beans
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon crushed red pepper flakes, or to taste
Salt and pepper to taste
1 (2 pound) boneless venison roast
1 large Vidalia or other sweet onion, coarsely chopped
Equipment:
slow cooker
oven
mixing bowl
glass baking pan
Cooking instruction summary:
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.
Step by step:
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.
2. Drain meat, and shred.
3. Preheat oven to 350 degrees F (175 degrees C).
4. 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.
5. 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.
6. Mix until well combined, then pour into a deep 9x13-inch glass baking dish.
7. Place bacon strips in a single layer over top.
8. Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.
Nutrition Information:
covered percent of daily need
