Venison and bean bake

    17 hours

    This dish takes a little time to make, but the results are really worth it. Venison is cooked in a slow cooker until tender, shredded, then baked with a variety of beans, barbecue sauce and other seasonings. Enjoy as a hearty winter dish.

    5 people made this

    Serves: 12 

    • 1 (900g) boneless venison roast
    • 1 litre ginger ale
    • 900ml chicken stock
    • 1 teaspoon ground cumin
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon crushed chillies
    • 1 (415g) tin baked beans with pork sausages, sausages diced
    • 1 (400g) tin black beans, drained and rinsed
    • 1 (400g) tin red kidney beans, drained and rinsed
    • 1 (410g) tin baked beans
    • 1 (400g) tin chopped tomatoes
    • 1 large green pepper, coarsely chopped
    • 1 large red onion, coarsely chopped
    • 500ml bottled barbecue sauce
    • 75g dark brown soft sugar
    • 4 tablespoons black treacle
    • 1 teaspoon ground cumin
    • 1/8 teaspoon crushed chillies or to taste
    • 2 tablespoons chilli powder
    • hot pepper sauce, to taste
    • salt and pepper, to taste
    • 5 rashes streaky bacon

    Prep:30min  ›  Cook:16hr30min  ›  Ready in:17hr 

    1. Place venison roast, ginger ale, chicken stock, 1 teaspoon cumin, pepper and 1/8 teaspoon crushed chillies 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 with two forks.
    2. Preheat oven to 180 C / Gas 4.
    3. Place shredded venison into a large mixing bowl and mix with beans with sausages, black beans, kidney beans, baked beans, tomatoes, green pepper and onion. Pour in barbecue sauce, dark brown soft sugar and black treacle. Season with 1 teaspoon cumin, 1/8 teaspoon crushed chillies, chilli powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 23x33cm or similar sized glass baking dish. Place bacon in a single layer over top.
    4. Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    This was very good! The only thing I did different was that I was running low on green pepper and subbed in some yellow and orange pepper instead, and I used venison stew chunks cooked on high for about 5 hours. Grandsons liked this, and it is a little on the sweet side, so I recommend serving with something like corn bread and cole slaw... it's just a little rich on it's own. I'm sure I will make this again, and it makes a LOT!  -  09 Feb 2011  (Review from Allrecipes US | Canada)


    We really liked this! I did not add all of the cans of beans since I was only cooking for four people. I also omitted the molasses (I forgot to buy it) and didn't miss it. I served it over cornbread with shredded cheddar cheese on top! DELICIOUS! Could not tell it was venison.  -  15 Feb 2012  (Review from Allrecipes US | Canada)


    My husband, who isn't that crazy about venison, LOVED this and ate about 5 servings! It was very good! I followed the recipe exactly, except for adding some garlic powder. I was a little nervous about the brown sugar and molasses making it too sweet, but it tasted fine. Might try cutting them both in half next time to see if it is still as good with half the sweeteners.  -  16 Sep 2009  (Review from Allrecipes US | Canada)