Venison and Beans

1-1/2 pound ground venison
1 medium onion, chopped
1 can (16 ounces) pork and beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup ketchup
1/3 cup packed brown sugar
6 bacon strips, cooked and crumbled
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground mustard

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.

Yield: 8 servings.


Venison Chili

1 pound boneless venison steak, cubed
1/2 cup chopped onion
2 tablespoons olive or vegetable oil
1 can (15 ounces) chili without beans
1/2 cup water
1/2 teaspoon garlic powder
1/2 teaspoon celery salt

In a large saucepan, cook venison and onion in oil until meat is browned.
Stir in the remaining ingredients. Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until meat is tender.

Yield: 3-4 servings.

Enjoy!!!
B.D.