BBQ baked beans with a roast of pulled venison. Typically, I serve this with homemade hushpuppies, broccoli slaw, and baked sweet potato fries.
| Prep Time: | 30 mins |
| Cook Time: | 16 hrs 30 mins |
| Total Time: | 17 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (2 pound) boneless venison roast
- 1 liter ginger ale
- 1 (32 ounce) carton chicken broth
- 1 teaspoon ground cumin
- ¼ teaspoon black pepper
- ⅛ 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
- ⅓ cup brown sugar
- ¼ cup molasses
- 1 teaspoon ground cumin
- ⅛ 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
- 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 9×13-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.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 9 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 1174 mg |
| Sugars | 37 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
The only substitution I made was to use Elk Steak instead of Venison. It was Amazing! My whole family loved it! The only thing I noticed was I had to cook it about 15 minutes longer than the recipe recommended to crisp the bacon.
I didn’t have cumin and I substituted for chili tomatoes it was so yummy! I also use a half lb of bacon chopped and mixed in!
We really liked this! I did not add all of the cans of beans since I was only cooking for four people. I also omitted the molasses (I forgot to buy it) and didn’t miss it. I served it over cornbread with shredded cheddar cheese on top! DELICIOUS! Could not tell it was venison.
This was very good! The only thing I did different was that I was running low on green pepper and subbed in some yellow and orange pepper instead, and I used venison stew chunks cooked on high for about 5 hours. Grandsons liked this, and it is a little on the sweet side, so I recommend serving with something like corn bread and cole slaw… it’s just a little rich on it’s own. I’m sure I will make this again, and it makes a LOT!
We enjoyed this recipe. I made it as a meal but I think it is more suited as a hearty side dish than a meal.
This dish was delicious! It is packed with flavor. It makes a whole lot, so be ready for left-overs. It would probably freeze well though. I made it with a moose roast and it tasted great. Next time I will probaby use half of the broth; it seemed excessive to have that much liquid. After baking it turned out a little more runny than expected, but still tasted yummy. It would be really good served over cornbread.
My husband, who isn’t that crazy about venison, LOVED this and ate about 5 servings! It was very good! I followed the recipe exactly, except for adding some garlic powder. I was a little nervous about the brown sugar and molasses making it too sweet, but it tasted fine. Might try cutting them both in half next time to see if it is still as good with half the sweeteners.