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Dutch Oven Venison & Apple BBQ Camp Beans Recipe

This delicious camp beans recipe is loaded with meat (ground venison, bacon, and smoked sausage), beans, barbecue sauce, and more; it even includes a secret ingredient – apple pie filling!

Dutch Oven Venison & Apple BBQ Camp Beans Recipe

Serve this hearty venison and bean dish as a side or as the main dinner course for the whole camp.

Print Recipe

A Dutch oven over an open fire is the perfect way to cook this hearty bean dish. You can serve it on the side, but with smoked sausage and ground venison, it makes a pretty good meal on its own. Put them on at lunch, and they will be ready when everyone comes rolling back into camp ready for dinner that evening.

Serves: 8-10
Prep time: 20 minutes
Cook time: 3-4 hours


  • 1 pound ground venison
  • 1 pound smoked sausage, sliced
  • 1/2 pound bacon, diced
  • 1 yellow onion, diced
  • 2 (16-ounce) cans Great Northern beans
  • 1 (16-ounce) can pinto beans
  • 2 (16-ounce) cans red beans
  • 1 (21-ounce) can apple pie filling
  • 1 cup barbecue sauce
  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup sorghum
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon salt
  • 1 teaspoon ground mustard powder
  • 1 teaspoon Cajun seasoning blend
  • 1 teaspoon black pepper
  • 1 teaspoon ground sage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 jalapeño, diced (optional)


  1. In a 10- or 12-inch Dutch oven suspended over an open fire or nestled in the coals at the edge of your campfire, start by cooking the bacon. Once the fat has rendered, add the diced onion. Cook until the onion is soft and translucent.
  2. Add the ground venison and sliced sausage. Cook until the venison is browned through.
  3. Add the beans, apples, and the remaining ingredients. Stir to blend everything well.
  4. Cover the Dutch oven. If you are cooking in the coals, add a few coals to the lid.
  5. Simmer for 3 to 4 hours.

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