Slow Cooker Cured Venison And Beans Food

SLOW COOKER CURED VENISON AND BEANS

Steps:

• Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours.
• Remove venison from the slow cooker. Cut into bite size-pieces; discard bones. Transfer meat back to slow cooker and cook until tender, about 30 more minutes.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.

VENISON AND BARBEQUED BEAN BAKE

Steps:

• 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.