- 1 (2 pound) boneless venison roast
- 1 liter ginger ale
- 1 (32 ounce) carton chicken broth
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/8 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
- 1/3 cup brown sugar
- 1/4 cup molasses
- 1 teaspoon ground cumin
- 1/8 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
- 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.
05/07/2018
recipepes.com
Venison and Barbequed Bean Bake, recipe
PT15M
PT1H
5
455 calories
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