Venison and Barbequed Bean Bake Recipe

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

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
3. In the same skillet, add the diced onion and bell pepper. Cook until softened, about 5 minutes.
4. Add the minced garlic and cook for an additional 1 minute.
5. Transfer the cooked vegetables to a large mixing bowl.
6. In the same skillet, brown the venison pieces until cooked through. Remove any excess fat.
7. Add the cooked venison and bacon to the mixing bowl with the vegetables.
8. 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.
9. Transfer the mixture into a 9x13-inch baking dish, spreading it evenly.
10. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
11. Remove the foil and continue baking for an additional 15 minutes, or until the top is slightly browned and bubbly.
12. Remove from the oven and let it cool for a few minutes before serving.
13. Serve hot with a side of cornbread.

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