Kill it and grill...er... Hook it and cook...Um... Blast it and bake it. "Take Anywhere Baked Bean Casserole" Featuring ground venison and venison bratwurst. The dogs can smell something is afoot...
Baked bean casserole List of Ingredients 1/2 pound sliced bacon 1/2 pound ground beef( I use 1lb ground deer meat) 1 medium onion, chopped 1 15-ounce can red kidney beans 1 15-ounce can butter beans 1 15-ounce can great Northern beans 1/2 cup catsup(Pronounced "ketchup" by normal people) 1/2 cup packed brown sugar 1/4 cup bottled barbecue sauce(Sweet Baby Rays works well) 2 tablespoons molasses 1 tablespoon prepared mustard 1 teaspoon chili powder 1/4 teaspoon pepper 1 cup thinly sliced smoked, cooked bratwurst (about 5 ounces) Recipe 1. In a large skillet, cook bacon over medium heat till crisp. Remove bacon from skillet; drain on paper towels. Crumble bacon; set aside. Discard any fat in skillet. (This borders on blasphemy! I brown the deer in bacon fat...) 2. Wipe out skillet. Add ground beef and onion. Cook and stir over medium heat till beef is brown and onion is tender. Drain off any fat. Set mixture aside. 3. Drain kidney beans, butter beans and great Northern beans, reserving the liquid. In an extra-large bowl, combine catsup, brown sugar, barbecue sauce, molasses, mustard, chili powder and pepper. Stir in bratwurst, bacon, beef mixture and beans. Add reserved bean liquid to reach desired consistency. 4. Spoon mixture into a 2-quart casserole. Bake, uncovered, in 350 degree oven for 1 hour. Remove from oven. Let stand 15 minutes before serving. Makes 10 servings.
Enjoy! The leftovers freeze well, too. I use small freezer bags and have it for lunch a month or more later.
Well with what we are having don’t think there will be much left if any. But if I like it I’ll double or triple it later this year and can some. Sounds like I’ll like it.
