- 1 or more lbs. of Venison sliced or cubed
- 28 oz. can of Sliced Tomatoes
- 28 oz. can of Baked Beans
- 1-2 cups of Brown Sugar
Brown venison in skillet or Dutch oven (10"). Keep the juices if in a Dutch oven or transfer all to a slow cooker.
Add 28 oz. can of sliced tomatoes (drain about 1/2 of the juice). Add equal amount of good baked beans, drained. Add 1-2 cups of brown sugar.
Cook at least 1 hour. If you have good cuts of venison, 1.5 hours will do, longer if you have tough pieces. The longer you cook, the tender the meat, so 2 hours or more is not out of the question.
Serve hot with tobasco sauce on the side for those who want more of a kick. Complement with sour dough bread and a cold bottle of beer. Deer hunting lies complete the table fare.
