Venison and Barbequed Bean Bake

Name: Venison and Barbequed Bean Bake
Total time: 1020
Yield: 12
Ingredients: 1 (2 pound) boneless venison roast; 1 liter ginger ale; 1 (32 ounce) carton chicken broth; 1 teaspoon ground cumin; ¼ teaspoon black pepper; ⅛ teaspoon crushed red pepper flakes; 1 (15 ounce) can pork and beans; 1 (14 ounce) can black beans, drained and rinsed; 1 (15.5 ounce) can red kidney beans, drained and rinsed; 1 (14 ounce) can baked beans; 1 (14.5 ounce) can diced tomatoes; 1 large green bell pepper, coarsely chopped; 1 large Vidalia or other sweet onion, coarsely chopped; 1 (18 ounce) bottle barbeque sauce; ⅓ cup brown sugar; ¼ cup molasses; 1 teaspoon ground cumin; ⅛ teaspoon crushed red pepper flakes, or to taste; 2 tablespoons chili powder; Hot pepper sauce, to taste; Salt and pepper to taste; 5 bacon slices

Recipe by suzy from allrecipes.com

Dinner 17 Hr.

Ingredients

12 servings

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1 (2 pound) boneless venison roast
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1 liter ginger ale
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1 (32 ounce) carton chicken broth
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1 teaspoon ground cumin
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¼ teaspoon black pepper
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⅛ teaspoon crushed red pepper flakes
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1 (15 ounce) can pork and beans
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1 (14 ounce) can black beans, drained and rinsed
•

1 (15.5 ounce) can red kidney beans, drained and rinsed
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1 (14 ounce) can baked beans
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1 (14.5 ounce) can diced tomatoes

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1 large green bell pepper, coarsely chopped
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1 large Vidalia or other sweet onion, coarsely chopped
•

1 (18 ounce) bottle barbeque sauce
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⅓ cup brown sugar
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¼ cup molasses
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1 teaspoon ground cumin
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⅛ teaspoon crushed red pepper flakes, or to taste
•

2 tablespoons chili powder
•

Hot pepper sauce, to taste
•

Salt and pepper to taste
•

5 bacon slices

Instructions

Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes 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.
Preheat oven to 350 degrees F (175 degrees C).
Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbeque sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9x13-inch glass baking dish. Place bacon strips in a single layer over top.
Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.