Name: Venison and Barbequed Bean Bake
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 12 servings
Ingredients: 1 (2 pound) boneless venison roast; 1 liter ginger ale; 1 (32 ounce) carton chicken broth; 1 teaspoon ground cumin; 0.25 teaspoon black pepper; 0.125 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; 0.33333334326744 cup brown sugar; 0.25 cup molasses; 1 teaspoon ground cumin; 0.125 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

Ingredients

Instructions

Step 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.
Step 2

Preheat oven to 350 degrees F (175 degrees C).
Step 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.
Step 4

Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.

Enjoy your meal!