This venison and beans casserole combines ground venison with a trio of beans, bacon, and a sweet-savory sauce baked until heated through. It's a hearty one-dish meal perfect for using fresh venison during hunting season.
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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.
Store covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 15-20 minutes, or microwave in a dish covered with a damp paper towel.
large skillet · 2-quart baking dish
Yes, ground beef works as a direct substitute. Use the same 1½ lbs and follow the cooking method identically.
Cover and bake at 350°F for 35-40 minutes until heated through.
Yes, assemble the casserole in the baking dish, cover, and refrigerate up to 24 hours. Add 5-10 minutes to bake time if starting cold.
Use any combination of canned beans totaling roughly 48 ounces drained weight. Pinto, black, or navy beans work well.
Yes, the venison is cooked through in the skillet. The baking step reheats the entire dish and blends flavors.
