Venison & 4-Beans Recipe

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Venison & 4-Beans Ingredients

2 lb venison
1 lb bacon
1 can pork and beans
1 can lima beans
1 can kidney beans
1 can navy beans
1/2 onion, cut up
1 green pepper, cut up
1 cup mustard
1 cup catsup
1 tsp brown sugar
1 tsp salt
1 tsp pepper

A Recipe for
Venison & 4-Beans

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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This Recipe for Venison & 4-Beans is one of thousands in the Recipes-to-go Meat Cookbook.

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

This is a recipe for Venison & 4-Beans from the recipe cookbook of Recipes-to-go (Meat)

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people.
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I will not eat oysters. I want my food dead - not sick, not wounded - dead.
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When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.
Elaine Boosler

Venison & 4-Beans

The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.
Mignon McLaughlin, The Second Neurotic's Notebook, 1966

Venison & 4-Beans Directions

Brown venison and bacon. Put all ingredients in crock pot and crook
for 4 hours on high temperature setting.

Serves: 5

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Venison & 4-Beans Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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