Venison Sloppy Joes
Easy homemade venison sloppy joes made with ground deer meat simmered in a rich, slightly smoky tomato sauce until thick and saucy.
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, (I like Mexican cinnamon)
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon chile powder (Chipotle for heat)
- 2 teaspoons smoked paprika
- 750 ml dry red wine (one standard bottle)
- ¼ cup apple cider vinegar
- 2 tablespoons Dijon mustard (can sub yellow mustard)
- 2 cups crushed tomatoes
- 1 cup 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. When the oil shimmers and starts to smoke lightly, add the venison.
- Season the venison with salt and black pepper. Cook until the meat is nicely browned. Stir often for even browning.
- 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, scraping up any brown bits from the pot.
- Add the remaining red wine, tomatoes, vinegar, mustard, ketchup, and sugar. Stir to combine.
- Partially cover with a lid. Adjust the heat until you achieve a gentle simmer. Cook until the mixture has slightly thickened. This can take up to one hour.
NOTES
Slow Cooker Sloppy Joe Variation:
Shredded Sloppy Joes:
- Brown the meat and cook the onions and garlic on the stovetop.
- Transfer everything to the crock pot, add the remaining ingredients, and stir well. Cover and cook on LOW for about 3 to 4 hours, or until the sauce has thickened and the flavors have developed.
Shredded Sloppy Joes:
- Follow the steps above. Use 4 pounds of boneless venison stew meat instead of the ground meat. Work in batches if necessary to achieve a golden brown crust on the meat.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!