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Venison and bean bake recipe

Venison and bean bake recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Game
  • Venison

This dish takes a little time to make, but the results are really worth it. Enjoy as a hearty winter dish.

5 people made this

IngredientsServes: 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

MethodPrep: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.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (7)

by Bev511

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

by carlyzo

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

by hayday2

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


Cowboy Baked Beans (Skillet or Slow Cooker)

This post may contain affiliate links. Please read my disclosure policy.

These Cowboy Baked Beans are an EASY recipe that can be made with ground beef, sausage or venison.

Use the slow cooker or a skillet for a quick and easy meal with only a few basic ingredients. We have friends that say this is one of the best recipes in their meal rotation!

Our Big Batch of Baked Beans is perfect to make in a roaster for parties and cookouts!


Venison Tater Tot Casserole Recipe

The one-pan meal rules over all others when it comes to quick and easy chow. One version stands out and reigns supreme here in Minnesota, and that’s the good ‘ol hotdish. Is this tater-tot-topped wonder as Midwestern as bumping into someone and them apologizing? You betcha.

Tater tot hotdish is one of those concoctions that lends itself to whatever flavors you desire. I’ve seen taco tater tot, cheeseburger tater tot, sloppy Joe tater tot, breakfast tater tot, and countless others. For this rendition, we’re sticking close to the canned-good classic. The creamy, cheesy taste is kicked up a notch with the addition of venison, jalapeño, bacon, and a creamy homemade wild mushroom gravy in lieu of the traditional cream-of-something soup.


Gallery

  • 3 bacon slices
  • 1 pound 85% lean ground beef
  • ¾ cup finely chopped Vidalia onion
  • 3 garlic cloves, finely chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 1 cup barbecue sauce (such as Sweet Baby Ray&rsquos Original Barbecue Sauce)
  • ¼ cup light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 2 (22-ounce) cans baked beans (such as Bush&rsquos Bourbon and Brown Sugar Grillin&rsquo Beans)

Preheat oven to 350°F. Place bacon slices in a single layer in a 12-inch skillet. Cook over medium-low, flipping occasionally, until browned and crisp, 10 to 12 minutes. Transfer bacon to a plate lined with paper towels reserve drippings in skillet.

Increase heat under skillet to medium, and add ground beef. Cook, stirring occasionally, until beef is crumbly and just browned, about 6 minutes. Remove from heat. Push beef to one side of skillet tilt skillet to let drippings drain to empty side. Using paper towels, carefully soak up drippings discard.

Return skillet to heat over medium, and add onion, garlic, salt, and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add barbecue sauce, brown sugar, vinegar, paprika, and cinnamon stir until well combined. Stir in baked beans, and bring mixture to a simmer over medium, stirring often. Pour mixture into a 2 1/2-quart baking dish.

Bake beans, uncovered, in preheated oven until bubbling in center, about 50 minutes. Crumble bacon evenly over top, and bake 10 minutes. Let cool 10 minutes before serving.


Slow Cooker Venison Sausage Casserole with Borlotti Beans

As it is now so cold and chilly, this week I wanted to make a dish in my slow cooker that would warm me up. I also didn’t want it to be too fatty or high in calories, as I am trying to eat well currently. A sausage casserole was my first thought, but I recently tried venison sausages for the first time and found them very flavourful, and they are also very low in fat. So I decided to incorporate the venison sausages into this dish.

Instead of cannellini beans I thought borlotti beans would go well in this dish, and I have had a tin of them in the cupboard for a while waiting to be used! I also used large flat mushrooms, which have quite a meaty texture, and stand up well to long cooking, to add a chunkiness to the casserole.

The flavours in the dish worked really well, as they are quite simple, and the casserole was delicious served simply with some bread and butter to mop up the juices. It would also be good with buttery mash and a green vegetable.


Method

Preheat the oven to 150C/300F/Gas 2.

On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned.

Add the garlic, bacon and mushrooms and cook for a further minute.

In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.

Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.

Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need.

Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes.

Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants.


1 can (15 ounce size) pork & beans
1 can (15 ounce size) pinto beans, drained and rinsed
1 can (15 ounce size) butter beans, drained and rinsed
1 can (15 ounce size) lima beans, drained and rinsed
1 can (15 ounce size) kidney beans, drained and rinsed
1 pound bacon, chopped in 1-inch pieces
1 medium onion, sauteed in bacon dripping
1 cup brown sugar
1 cup ketchup
1/4 cup white wine vinegar

Heat the oven to 300 degrees F.

Cook the bacon in a large skillet until crisp. Remove the bacon pieces and drain on paper towels. Add the onion to the bacon drippings and saute until browned.

Mix all of the ingredients in a 3-quart casserole and bake for 45 minutes until heated through or heat in a crock pot for 4 hours on high, or 6 hours on low.


  1. Preheat oven to 375 degrees F.
  2. In a skillet, heat the olive oil over medium heat. Add the ground venison and begin to brown. About halfway through cooking the meat, add the salt, pepper, and cumin, and continue browning until cooked through.
  3. Drain and rinse the can of black beans, then add to the pan with the ground venison. Add the can of Rotel and one whole can of green chile enchilada sauce. Stir to combine and let cook for another 3-5 minutes. Remove from heat.
  4. Grease the bottom of a 9吉 baking dish. Add 1/4 cup of the green chile enchilada sauce and spread to cover the entire bottom of the dish.
  5. Add a layer of corn tortillas, about 4-6.
  6. Add 1/2 of the ground venison mixture and spread to cover the tortillas.
  7. Cover the meat layer with 1/3 of the shredded cheese.
  8. Drizzle 1/4 cup green chile enchilada sauce over the cheese.
  9. Repeat with another layer of corn tortillas. Then, add the remaining meat mixture and spread to cover. Cover with another 1/3 of the shredded cheese.
  10. Top with one final layer of corn tortillas. Drizzle the remaining green chile enchilada sauce over the tortillas and top with the remaining 1/3 of the shredded cheese.
  11. Sprinkle with red pepper flakes, if preferred, and bake for 20 minutes or until hot and bubbly.
  12. Remove, let rest for 5 minutes, then serve.

Can I make this ahead of time?

Yes, you can fully assemble this ground venison blend enchilada casserole the night before and pop it in the oven when you’re ready to bake.

What if I cannot find Oaxaca or Quesadilla cheese?

You should be able to find either cheese in most grocery stores. You may need to look in the cheese section of the deli area, or in the Mexican food section. You can substitute with shredded mozzarella.

How do I get ground venison to not taste gamey?

I’m sure you’re familiar with people saying venison and other wild game meat tasting “gamey.” The “gamey” flavor actually comes from a variety of factors, including the diet of the deer, the processing of the meat, the season in which the animal was harvested (i.e., if the male deer was in rut), the age of the animal, and more. Outside these factors, venison will not taste exactly like beef, so if you’re expecting that, you’ll be in for a surprise. However, I’ve also found how the meat is cooked can also greatly reduce any strong gamey flavor.

If you’ve had a bad experience with venison tasting “gamey”, there are a few things you can try.

  1. If it’s your kill/harvest, do your research on proper field dressing, bleeding, and processing to know what elements can affect the flavor of the meat during these.
  2. Purchase ground venison from a company like The Honest Bison. By doing this, you’ll ensure the meat was properly processed and see if you experience a noticeable difference in the taste and texture.

Special equipment

  1. Preheat oven to 400 F degrees and lightly grease a casserole dish or cast iron pan.
  2. Make thevenison filling. Heat a large sauté pan over medium-high heat and brown the ground venison. Season with salt, pepper, cumin, and oregano. Set the cooked venison aside in a large bowl.
  3. In the same sauté pan, add another drizzle of cooking oil if needed. Sauté the onions until soft and golden in color. Add the garlic and cook for another minute. Transfer to the same bowl with the venison and mix.
  4. Make the chili gravy. Reduce the heat on the burner to medium. Give the pan a minute to cool off if needed. There shouldn’t be much oil in the pan—if there is, pour it out and add in ¼ of a cup of oil or lard. Sprinkle in the flour and whisk constantly until the flour is smooth and there are no lumps. Cook for a few minutes until the roux is lightly golden.
  5. Stir in the grated onion and garlic and cook briefly to release aromas.
  6. Slowly pour in the stock while whisking constantly to keep the gravy smooth. Add the tomato paste, salt, pepper, cumin, oregano, and chili powder. The chili powder will immediately thicken the gravy, and it should have the consistency of tomato sauce. Turn the heat off and remove the gravy from the burner. Keep in mind that the gravy will thicken slightly when baked and as it cools. Add a splash of water if needed.
  7. Fry the tortillas. Set a separate sauté pan or griddle over a burner on high heat. Add a teaspoon of oil or lard to the bottom. When the oil starts to sputter, use tongs to lay a tortilla down for 15 seconds, flip, and fry the opposite side for another 15 seconds. The tortilla should bubble up when frying, but remain soft and pliable. Transfer to a tray lined with paper towels to soak up the grease. Fry each tortilla and add more oil as needed.
  8. Assemble the enchiladas. Pour chili gravy across the bottom of the casserole dish or cast iron pan in a thin layer. Place a small spoonful of chili gravy onto a tortilla, and scoop in some venison. Top with a little cheese and roll up the tortilla. Place the stuffed tortilla seam-side down inside of the baking dish. Do this to each tortilla until you have filled the casserole dish. If you have leftover meat you can mix it with the chili gravy and pour it over the top of the tortillas. There should be enough gravy to generously coat. Top the enchiladas with a handful of cheese and cover with foil.
  9. Bake the enchiladas for 10 minutes, then remove the foil and bake another 5 minutes, or until the cheese is bubbling. Serve immediately with beans and rice.

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Mouth Watering Venison Enchilada Recipe

Being a red blooded, venison loving meat eater, I’m always excited when my fiance and I find new recipes to try out with my deer meat. With well over a hundred pounds of venison in the freezer, we’ve been trying a lot new non-venison specific recipes and adapting them into wild game dishes. This has been in an effort to help us use up all the hamburger meat we’ve got, without having to eat venison chili 10 times a month!

Several days ago, we did just this with an Enchilada recipe that we’d discovered that had been created by The Pioneer Woman (blogger and Food Network TV show host). We took the Pioneer Woman’s simple enchilada recipe, added venison, and tweaked a few other bits to our taste.

The end result was a plate of enchiladas that blew my mind. These were, by far, the best enchiladas I had ever tasted and it was probably the best mexican dish I’ve tried yet using venison. All the traditional tastes of Mexico, with just the right amount of kick, and an unmistakeable, pure venison taste that brings the dish home. It was really a treat, and I knew right away that this was a recipe I had to share with the Wired To Hunt Nation. That said, Kylie was kind enough to put together her modified recipe for Venison Enchiladas below!

Ingredients

  • FOR THE SAUCE:
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon All-purpose Flour
  • 1 can (28 Ounce) Enchilada Or Red Sauce
  • 2 cups Chicken Broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 Tablespoons Chopped Cilantro
  • _____
  • FOR THE MEAT:
  • 1-1/2 pound Ground Venison
  • 1 whole Medium Onion, Finely Diced
  • 1/2 teaspoon Salt
  • _____
  • FOR THE TORTILLAS:
  • 10 whole (to 14) Corn Tortillas
  • 1/2 cup Canola Oil
  • _____
  • TO ASSEMBLE:
  • 3 cups Grated Sharp Cheddar Cheese
  • 1/2 cup Black Beans
  • 1 cup Chopped Green Onions
  • 1/2 cup Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, black beans, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro and remaining black beans over enchiladas before serving. And finally, sit down, breathe in that mouth watering aroma and enjoy the inspiring fusion of mexican flavors and fresh venison.


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