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Email to Master Chef Don F. Easley Jr.      

    Barbecued Venison and Beans

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Serves 6

    Recipe Link:

    List of Ingredients

    1 can kidney beans, rinsed and drained
    1 can pinto beans, rinsed and drained
    1 can Great Northern beans, rinsed and drained
    2 medium green bell peppers, chopped
    2 large onions, chopped
    1 to 3 pounds Venison stew meat
    1-1/2 cups (350 ml) bottled barbecue sauce


    crock pot, combine kidney beans, pinto beans, Great Northern beans, green peppers, and onions.
    Top with Venison.
    Pour 1 cup (225 ml) barbecue sauce over all.
    Do not mix.
    Cover and cook on high-heat setting 1 hour.
    Reduce heat setting to low and cook, covered 5 hours.
    Remove cover and stir in remaining 1/2 cup (125 ml) barbecue sauce.
    Cook uncovered 1/2 to 1 hour longer.
    Serve over split French rolls.




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