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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!"
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
Originally published as Venison and Beans in Taste of Home August/September 2002, p46

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.

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