Venison Baked Beans
Ingredients:
- 1 lb. venison, ground
- 12 slices of bacon
- 1/2 green bell pepper, diced
- 1 yellow onion, diced
- 2 28 oz. cans of Bush’s Best Country Style Baked Beans
- 10 oz. Hunt’s diced tomatoes
- 2/3 cup of Sweet Baby Ray’s Original Barbecue Sauce
- 1/2 cup of light brown sugar
- 1 Tbsp. chili powder
- 2 tsps. McCormick Grill Mates Smokehouse Maple Seasoning
- 1/2 tsp. Colgin Liquid Smoke Natural Mesquite Original Recipe
- 2 Tbsps. Worcestershire
- 3 Tbsps. yellow mustard
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Getting it done:
- Fry the bacon and set it aside for later or use leftover bacon. Break each piece into smaller bite-sized pieces.
- Preheat the oven to 375 F.
- Put the ground venison, peppers and onions in a large kettle on medium-high heat and brown until done.
- Add all of the other ingredients, mix and pour into a 9″ x 13″ casserole dish and bake for 30 minutes.
- Stir and let it cool for at least 10 minutes. They will thicken with time.
Stay Healthy
Yields: 3.56 Quarts of Venison Baked Beans
Serving Size: 3/4 Cup
Calories: 241
Fat: 4 g
Carbohydrates: 34 g
Note
The first time I made my own baked beans, when I removed them from the oven they were dark and didn’t look very pretty. I thought I almost burned them and was so disappointed. I took a closer look and stirred them around a little and noticed they weren’t burned at all–the juices had formed a thick layer on top. They just needed to be stirred. I was so relieved. So, if this happens to you, don’t panic.
I can’t wait to try this. I already do the deer meatloaf and it is awesome like my pot roast and never has the wild taste in it if you know what to do.
I’m so glad you like my meatloaf! I hope you enjoy the venison baked beans too. When it doesn’t have the wild taste, you know you did something right.
Do you have any idea how this would do in the freezer? I would love to do a double batch (yes I know it’s alot…lol) and portion out some to go in the freezer for a quick defrost and heat up later.
I have never tried that with this recipe so I don’t know but I have frozen other recipes with beans and I was a little disappointed. If you try it please let me know how it turns out. You could try home canning them if freezing them doesn’t do well.