Venison and Barbequed Bean Bake

Tender pulled venison mingles comfortably with four beans, sweet onions, and barbeque sauce in this filling casserole. It takes some time, but it's worth the effort!

• Preparation Time: 30 mins
• Cooking Time: 16 hr 30 mins
• Total Time: 17 hr
• Calories: 432 Calories

Ingredients

• salt and pepper to taste
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can pork and beans
• hot pepper sauce, to taste
• 1 (18 ounce) bottle barbeque sauce
• 1 liter ginger ale
• 1 (32 ounce) carton chicken broth
• 1 (14 ounce) can baked beans
• 1 (14 ounce) can black beans, drained and rinsed
• 1 large green bell pepper, coarsely chopped
• 1 (2 pound) boneless venison roast
• 1 (15.5 ounce) can red kidney beans, drained and rinsed
• 1 large Vidalia or other sweet onion, coarsely chopped
• 5 bacon slices
• 0.33333334326744 cup brown sugar
• 0.125 teaspoon crushed red pepper flakes
• 0.25 cup molasses
• 0.25 teaspoon black pepper
• 0.125 teaspoon crushed red pepper flakes, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 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.

Step 4

Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.