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Venison and Beans Recipe

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"When I was first married, I had no idea how to cook game," writes Jill Kerr of York, Pennsylvania. "I got this recipe from a friend, and now my husband thinks we should have it every night!"

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Venison and Beans Recipe

Prep: 15 min. Bake: 35 min.

Yield: 8 Servings

15 35 50

Ingredients

1-1/2 pound ground venison
1 medium onion, chopped
1 can (16 ounces) pork and beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup ketchup
1/3 cup packed brown sugar
6 bacon strips, cooked and crumbled
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground mustard

Directions

In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Transfer to a 2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 345 calories, 5 g fat (2 g saturated fat), 76 mg cholesterol, 1,049 mg sodium, 46 g carbohydrate, 9 g fiber, 31 g protein.

Originally published as Venison and Beans in Taste of Home August/September 2002, p46

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