About this recipe: 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.
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)