Enjoy the rich and savory flavors of this venison and barbequed bean bake. This hearty dish combines tender venison, smoky bacon, and tangy barbeque sauce with a medley of beans and vegetables. It's a satisfying meal that will warm you up on a chilly evening. The dish requires minimal preparation and can be easily made in the oven. Serve with a side of cornbread for a complete and comforting meal.
Ingredients
- 1 1/2 pounds venison, cut into bite-sized pieces
- 4 slices bacon, diced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup barbeque sauce
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- In the same skillet, add the diced onion and bell pepper. Cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Transfer the cooked vegetables to a large mixing bowl.
- In the same skillet, brown the venison pieces until cooked through. Remove any excess fat.
- Add the cooked venison and bacon to the mixing bowl with the vegetables.
- To the mixing bowl, add the kidney beans, black beans, pinto beans, barbeque sauce, brown sugar, Worcestershire sauce, Dijon mustard, chili powder, salt, and black pepper. Stir until well combined.
- Transfer the mixture into a 9x13-inch baking dish, spreading it evenly.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for an additional 15 minutes, or until the top is slightly browned and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve hot with a side of cornbread.
