Venison and Barbequed Bean Bake

4.5
(8)
7 Reviews
2 Photos

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

Submitted by suzy
Published on March 5, 2020
Prep Time:
30 mins
Cook Time:
16 hrs 30 mins
Total Time:
17 hrs
Servings:
12
Yield:
12 servings
Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

432 Calories
9g Fat
64g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 432
% Daily Value *
Total Fat 9g 11%
Saturated Fat 3g 14%
Cholesterol 69mg 23%
Sodium 1174mg 51%
Total Carbohydrate 64g 23%
Dietary Fiber 9g 31%
Total Sugars 37g
Protein 26g 52%
Vitamin C 19mg 21%
Calcium 109mg 8%
Iron 6mg 34%
Potassium 745mg 16%

* 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.

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