Venison Baked Beans with ground venison, crispy fried bacon, onions and peppers, beans, tomatoes, BBQ sauce, and lots of other delicious ingredients. It’s the perfect dish for family gatherings, parties, or just because.
If you love store-bought baked beans you’ll absolutely fall in love my homemade Venison Baked Beans. I mean, just look at the ingredients–you know it has to be good.
They are teasingly beautiful before baking them. So much so that my youngest son, Brandon had to steal a few bites after he saw them in the casserole dish.
He didn’t want me to bake them because they were so good, but I convinced him to wait. After filling his plate up twice, with the baked beans, bacon wrapped backstrap, and bacon and cheddar scalloped potatoes he said it was well worth the wait.
I just realized everything I made that day included bacon 😀
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.
This pic looks so good I think I can almost smell it–I just need to concentrate.
Feel free to print our recipe card:
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 tsp. McCormick Grill Mates Smokehouse Maple Seasoning
- 1/2 tsp. Colgin Liquid Smoke Natural Mesquite Original Recipe
- 2 Tbsp. Worcestershire
- 3 Tbsp. yellow mustard
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Instructions
- 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.
I love these with Bacon Wrapped Backstrap, which I’ll be sharing soon, but they are also great with hot dogs, so see our Venison Hot dog Chili, recipe. I also like making them with Spicy Venison Meatballs, and Bambi Crockpot BBQ.
This recipe is enough to feed a small army–that’s the way I cook around here. My boys never eat the serving size–they usually eat at least 2-3 servings, so I always have to make large meals.
It serves 19 at 3/4 cup each, so if you’re not planning on feeding an army or a bunch of hungry young men you might want to cut it in half or even further.
The good, the bad and the delicious…
- Venison Baked Beans are high in protein and fiber and contain other essential vitamins.
- They also might be too high in cholesterol and sodium for some.
See tips below for making this a more diet-friendly recipe.
Venison Baked Beans Nutrition Facts
| Yields: 3.56 quarts | Serving: 3/4 cup |
| Calories 241 | Calories from fat: 15 |
| % Daily Value* | |
| Total Fat 4 g | 7% |
| Saturated Fat 1 g | 6% |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 31 mg | 10% |
| Sodium 799 mg | 33% |
| Potassium 167 mg | 5% |
| Total Carbohydrates 34 g | 11% |
| Dietary Fiber 5 g | 20% |
| Sugars 18 g | |
| Protein 15 g | 30% |
| Calcium 6% | Vitamin A 3% |
| Iron 16% | Vitamin C 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- To help lower the sodium use less bacon and use low-sodium sauces, for example, low-sodium Worcestershire sauce, mustard, and Barbecue sauce. Also, instead of using canned baked beans, you could start from scratch and make your own. Any food that is prepackaged will always have higher sodium levels.
- The majority of the cholesterol is coming from the ground venison, but the bacon has some in it too. I make 80/20 ground burger, so that’s what I calculate all of my ground venison burger recipes with. If you don’t add any fat to your venison then the cholesterol amount in this recipe is a very small amount and coming from bacon, which is only 120.00 mg. Not adding fat to your venison will also lower the calories and fat. If 120.00 mg is still too high you can always leave out some of the bacon.
- Whatever changes you make to your Venison Baked Beans, you can recalculate the nutrition facts at myfitnesspal.com
Bon Appétit
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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.