Venison Pork & Beans

venison pork and beans

Venison Pork & Beans


  • 1 lb. (0.91 kg) pork shoulder roast, boneless
  • 1 lb. cubed venison shoulder, boneless
  • Cooking oil
  • Salt and freshly ground pepper
  • 1 tsp cumin
  • 1 tblsp chili paste (aji panca)
  • 1/2 cup (118.29 ml) onion, diced
  • 1 tblsp chopped garlic
  • 1 can or bottle of stout beer or 2 cups red wine
  • 2 19 oz (1120 ml) canned pinto beans, rinsed (560ml) or can substitute canned navy beans


  • Prepare the pork and venison by cutting away any large bits of fat around the outside of the roast and discard. Cut the meat into 1 inch or smaller cubes. Season meat with a bit of salt and pepper.
  • Heat oil in a large Dutch oven or heavy skillet, over medium heat. Sear the pork and venison well on all sides, then remove to a plate. If there is a lot of fat/liquid in the pot, remove all but 1 Tbsp. Add the onion, garlic and chili paste to the pan and cook, stirring, until softened.
  • Add meat back to the dutch oven along with beans, mix well.
  • Once all ingredients are combined, add in stout beer or wine and cover for 45 minutes to 1 hour.
  • Uncover and let cook for around 30 minutes or until the liquid thickens to a gravy consistency.
  • Add parsley or cilantro once ready to serve.