Venison and Beans

Serve this reader's recipe for venison and beans at home or at the campsite. This hearty dish would be great served with homemade bacon bit cornbread on a cold winter evening.

Venison and Beans

I suggest that you use a good quality, thick slice bacon for this recipe to give the venison a lot of smoky bacon flavor. Here's the recipe...


  • One and one-half pounds of ground venison
  • One medium onion
  • One can (2 cups) of pork & beans
  • One can (2 cups) of kidney beans, rinsed, then drained
  • One cup of ketchup
  • One-third cup of light brown sugar
  • One half-pound of thick sliced bacon
  • Two tablespoons of white vinegar
  • One tablespoon of Worcestershire sauce
  • One-half teaspoon salt
  • One-quarter teaspoon of mustard powder

Recipe Instructions

Fry the bacon in a large, heavy skillet, then remove to drain. Chop the onion. Cook the onion and venison in the bacon grease until the venison is browned through, with no pink remaining. Remove the venison and onion mixture, drain, and combine with the remaining ingredients.

Place the mixture in a large, covered casserole dish, or in a Dutch oven and bake in a 350 degree Fahrenheit oven for 35 to 40 minutes.

Many thanks go to the considerate reader that submitted this great venison recipe.


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