THE RECIPE JOURNAL · Main Course
Barbecue Bean and Venison Bake
This hearty bake combines smoky barbecue flavors with tender venison and wholesome beans for a comforting meal. Perfect for cozy nights, it’s easy to prepare and packed with rich, savory goodness everyone will enjoy.
FROM THE KITCHEN • Barbecue Bean and Venison Bake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by putting the venison roast into your slow cooker along with the ginger ale, chicken broth, cumin, pepper, and a pinch of red pepper flakes. Cover it up and let it cook on low for about 10 hours, or until the meat is so tender it easily falls apart when you shred it with a fork. Once it’s done, drain off the liquid and shred the meat.
02
Step 2
Next, preheat your oven to 350°F (175°C). In a large bowl, combine the shredded venison with the pork and beans, black beans, kidney beans, baked beans, diced tomatoes, green pepper, and chopped onion. Stir in the barbecue sauce, brown sugar, and molasses. Then season everything with cumin, red pepper flakes, chili powder, hot sauce, salt, and pepper to taste. Mix it all really well until everything is evenly coated.
03
Step 3
Pour the mixture into a deep 9x13-inch baking dish and lay the bacon strips over the top in a single layer. Pop it in the oven and bake for about 30 to 40 minutes, or until the bacon is cooked through and starting to crisp up. Serve it up warm and enjoy!
Why you’ll love it
This dish combines smoky, rich flavors with hearty ingredients that satisfy any appetite. The blend of beans and venison creates a perfect balance of protein and texture. It’s a comforting meal that brings warmth and a touch of rustic charm to your table.
How to serve
Serve this dish with a fresh green salad or coleslaw to add a crisp contrast. Cornbread or crusty bread works well for soaking up the flavorful sauce. A side of roasted vegetables can round out the meal nicely.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the oven to keep the venison tender. This bake also freezes well; thaw overnight before reheating thoroughly.
