Baked Venison with Barbecue Beans

Ingredients 0/18

Step 1

Place the venison roast in your slow cooker along with ginger ale, chicken broth, a teaspoon of cumin, some pepper, and a pinch of red pepper flakes. Cover it up and let it cook on low for about 10 hours, or until the meat is so tender you can easily shred it with a fork. Once it’s done, drain the liquid and pull the meat apart.

Step 2

Preheat your oven to 350°F. In a large bowl, combine the shredded venison with the pork and beans — black beans, kidney beans, baked beans — plus the tomatoes, green pepper, and onion. Stir in the barbecue sauce, brown sugar, and molasses. Season everything with another teaspoon of cumin, a little more red pepper flakes, chili powder, hot sauce, salt, and pepper. Mix it all up until everything is well combined.

Step 3

Pour this mixture into a deep 9x13-inch baking dish. Lay the bacon strips over the top in a single layer. Pop it into the oven and bake for 30 to 40 minutes, until the bacon is cooked through and starting to get crispy. Let it cool a bit before serving, and enjoy!