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.
Provided by suzy
Categories Meat and Poultry Recipes Game Meats Venison
Time 17h
Yield 12
Number Of Ingredients 22
Steps:
- 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.
Nutrition Facts : Calories 432.4 calories, Carbohydrate 64.4 g, Cholesterol 69 mg, Fat 8.5 g, Fiber 8.6 g, Protein 26 g, SaturatedFat 2.8 g, Sodium 1173.5 mg, Sugar 36.7 g
SLOW COOKER CURED VENISON AND BEANS
Cured venison and beans with a side of Idahoan Signature™ Russets Mashed Potatoes makes an awesome easy meal with little fuss for the whole family.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 4h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours.
- Remove venison from the slow cooker. Cut into bite size-pieces; discard bones. Transfer meat back to slow cooker and cook until tender, about 30 more minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.
Nutrition Facts : Calories 579.1 calories, Carbohydrate 44.9 g, Cholesterol 84.7 mg, Fat 30.2 g, Fiber 7.1 g, Protein 34.7 g, SaturatedFat 10 g, Sodium 2807.5 mg, Sugar 2.1 g
VENISON AND BEANS
"When I was first married, I had no idea how to cook game," writes Jill Kerr of York, Pennsylvania. "I got this recipe from a friend, and now my husband thinks we should have it every night!"
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Transfer to a 2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 345 calories, Fat 5g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 1049mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 9g fiber), Protein 31g protein.
VENISON AND BEANS
I haven't actually tried this recipe yet. Found it on the Taste of Home website. Hunting season is fast approaching and I need to find new ways to fix venison.
Provided by ltlmishu
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain.
- Stir in remaining ingredients.
- Transfer to a 2-qt. baking dish.
- Cover and bake at 350° for 35-40 minutes or until heated through.
VENISON AND BEAN BAKE
Make and share this Venison and Bean Bake recipe from Food.com.
Provided by David04
Categories Deer
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook onions and ground venison in large covered oven safe pot until meat browns and onions are tender.
- Drain any fat.
- Add beans, brown sugar, sauces and salt. Mix well.
- Bake for 1 hour and serve.
Nutrition Facts : Calories 217.9, Fat 4.8, SaturatedFat 2.1, Cholesterol 47.4, Sodium 548.4, Carbohydrate 25.9, Fiber 5.5, Sugar 9.5, Protein 17.7
BRITISH BAKED BEANS
These beans are enjoyed everyday throughout Britain. Often they're part of a large traditional British breakfast, but other times, simply served over a slice of toast.
Provided by lutzflcat
Categories Baked Beans
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
- Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
- Sprinkle with parsley before serving.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 50.6 g, Fat 7.9 g, Fiber 9.9 g, Protein 9.9 g, SaturatedFat 1 g, Sodium 814.9 mg
VENISON SAUSAGES WITH PIQUANT BEANS
Spruce up your staple sausage and beans with this low-fat, filling recipe - try venison sausages for even more flavour
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil in a deep frying pan with a lid. Add the sausages and cook, turning them, until they are brown. Lift from the pan, then add the onion and garlic. Cook, stirring, for 5-8 mins until softened - add a splash of water if the onion starts to colour too much before it softens.
- Add the fennel seeds and cook for a few mins until toasted. Pour in the beans and their liquid, plus half a can of water. Add the tomato purée, stock, celery, vinegar and honey, then cover and leave to cook for 12 mins. Add the sausages and cook until warmed through, then stir through the parsley.
Nutrition Facts : Calories 358 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 2.6 milligram of sodium
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