The Best Recipes: Venison and Barbequed Bean Bake

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Venison and Barbequed Bean Bake

"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

Instructions :

Prep : 30M Cook : 12M Ready in : 17H
  • 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.

Notes :

  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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