venison and barbequed bean bake

Ingredients

• Servings: 12
• 1 (2 pound) boneless venison roast
• 1 liter
• 1 (32 ounce) carton chicken broth
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed red pepper flakes
• 1 (15 ounce) can lamb 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
• 1/3 cup brown sugar
• 1/4 cup molasses
• 1 teaspoon ground cumin
• 1/8 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

Recipe

Preparation Time: 30 mins Cook Time: 16 hrs 30 mins

Ready Time: 17 hrs


• place venison roast, ginger , 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 lamb into a large mixing bowl and mix with lamb 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.