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venison sloppy joe recipe

HOMEMADE VENISON SLOPPY JOES

Author: Larry White
5 from 10 votes
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Course Main Course
Cuisine American
Prep Time20 minutes
Cook Time1 hour
Servings: 4 people

Ingredients 

  • 3 pounds ground venison
  • ¼ cup olive oil
  • Kosher salt
  • 1 large onion, sliced
  • 5 garlic cloves, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon allspice
  • 1 teaspoon ground cinnamon, Mexican cinnamon works great here
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon chipotle powder
  • 2 teaspoons smoked paprika
  • 1 750 ml bottle of dry red wine
  • ¼ cup apple cider vinegar
  • 2 tablespoons Dijon mustard (can sub yellow mustard)
  • 2 cups crushed tomatoes
  • 1 cup ketchup, I prefer Heinz Ketchup
  • 1/2 cup light brown sugar

Instructions

  • Add the olive oil to a heavy-bottomed pot or deep sided large skillet. Heat over medium-high heat. Season the venison with kosher salt and black pepper.
    When the oil shimmers and starts to smoke lightly, add the venison. Work in batches if necessary to achieve a golden brown crust on the meat.
  • Remove the deer meat from the pot and set aside. Reserve the oil in the pan.
  • Reduce the heat to medium. If the pan looks dry, add more olive oil as needed. Add the onions and garlic for around 2 minutes while stirring. Add the chili powder, cinnamon, cumin, coriander, allspice, paprika, dried thyme, and tomato paste. Cook while stirring for 1 minute.
  • Add about one cup of the red wine to deglaze the pot. Stir with a sturdy wooden spoon or spatula while scraping up any brown bits in the pot. This will take about one minute.
  • Add the remaining red wine, tomatoes, vinegar, mustard, ketchup, and sugar. Stir to combine.
  • Partially cover with a lid. Cook over medium-low heat or at a slow simmer until the mixture has thickened to your liking. This can take up to one hour.

NOTES

For the Stew Meat Method:

  1. Follow the steps above. Use 4 pounds of venison stew meat in place of the ground.
  2. Cover the cooking vessel completely with a lid. Cook at a slow simmer until the venison is fork-tender. This can take up to 4 hours. Add water, beef, or venison stock if the mixture becomes dry. Stir often to prevent burning.

Crockpot Method:

  1. Follow the main instructions through step 5.
  2. Transfer the mixture to the slow cooker.
  3. Cover with the lid and cook it on the low setting for around 3 hours for the ground venison version. For the stew meat version, cook between 8 and 10 hours or until the meat is fork tender.
 
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!