Venison and Beans Recipe

4 1 6
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Venison and Beans Recipe

Read Reviews
4 1 6
Publisher Photo
"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!"
Recommended: Top 10 Reindeer Treats
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

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

Nutritional Facts

1 each: 345 calories, 5g fat (2g saturated fat), 76mg cholesterol, 1049mg sodium, 46g carbohydrate (17g sugars, 9g fiber), 31g protein.

  • 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
  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

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ooh! User ID: 5628505 237539
Reviewed Nov. 17, 2015

"I thought this was great as a side dish, not a meal."

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