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Venison and Barbequed Bean Bake
Venison and Barbequed Bean Bake
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Prep Time:
30 minutes
Cook Time:
990 minutes
Total Time:
1020 minutes
Succulent pulled venison mixed with four beans, sweet onions, and BBQ sauce make a hearty casserole worth the wait.
Ingredients:
  • 1 (2 pound) boneless venison roast
  • 1 liter ginger ale
  • 1 (32 ounce) carton chicken broth
  • 0.25 teaspoon black pepper
  • 0.125 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 large green bell pepper, coarsely chopped
  • 1 large Vidalia or other sweet onion, coarsely chopped
  • 1 (18 ounce) bottle barbeque sauce
  • 0.33333334326744 cup brown sugar
  • 0.25 cup molasses
  • 0.125 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
Instructions:
  • In a slow cooker, combine venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes. Cook on Low for about 10 hours until venison is fork-tender. Drain and shred meat.
  • Preheat your oven to 350 degrees F (175 degrees C).
  • Combine shredded pork with a variety of beans, tomatoes, green pepper, and onion in a large mixing bowl. Add in barbeque sauce, brown sugar, molasses, and a mix of flavorful spices. Stir until everything is well mixed. Transfer the mixture to a deep 9x13-inch glass baking dish and layer bacon strips on top.
  • Bake in a hot oven for 30 to 40 minutes until the bacon is cooked and crispy.

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