Venison and Barbequed Bean Bake |
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Prep Time: 30 Minutes Cook Time: 990 Minutes |
Ready In: 1020 Minutes Servings: 12 |
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Pulled venison roast and bbq baked beans. I usually serve this with baked sweet potato fries, broccoli slaw and homemade hushpuppies. Ingredients:
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 |
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.
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