Venison and Barbequed Bean Bake
This hearty venison and barbequed bean bake combines tender slow-cooked venison with mixed beans in rich barbecue sauce. Perfect comfort food for feeding a crowd.
Frequently asked questions
＋ − Can I use a different type of meat instead of venison?
Yes, beef chuck roast, pork shoulder, or even chicken thighs work well as substitutes. Adjust cooking time as needed until meat shreds easily.
＋ − Can I make this in a regular oven instead of using a slow cooker?
Yes, place the venison and liquid ingredients in a covered Dutch oven and cook at 275°F for 6-8 hours until tender, then proceed with the recipe.
＋ − How can I make this dish less sweet?
Reduce the brown sugar to 2-3 tablespoons and use a less sweet barbecue sauce. You can also add a tablespoon of apple cider vinegar for balance.
＋ − Is this recipe gluten-free?
Check your barbecue sauce and baked beans labels, as some contain gluten. Use certified gluten-free versions if needed.
Venison and Barbequed Bean Bake
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, black 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 using two forks.
- 2
Preheat oven to 350 degrees F (175 degrees C).
- 3
Place shredded venison into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, diced tomatoes, green pepper, and onion. Pour in barbecue sauce, brown sugar, and molasses. Season with remaining 1 teaspoon cumin, remaining 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined.
- 4
Pour the bean and venison mixture into a deep 9x13-inch glass baking dish. Arrange bacon strips in a single layer over the top.
- 5
Bake in preheated oven for 30 to 40 minutes until bacon has cooked through and begins to crisp on top.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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