Venison Sloppy Joes
Getting messy out in the field is one thing, but getting messy at the table is quite another. Enjoy these savory Joes as you recount the memories of the pursuit.
Servings: 6
Equipment
- 1 Skillet
Ingredients
Sauce
- 1 can tomato sauce (15 oz) (I use El Pato for a bit of a spicy kick)
- 1/4 cup ketchup
- 1-1/2 tsp yellow mustard
- 2 tsp brown sugar
Joe Filling
- 1 tbsp avocado oil
- 1 lb ground venison (or elk, caribou, moose, beef or other red meat)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 small red onion, finely chopped
- 1 small green bell pepper, seeded and finely diced (if you'd like to "hide" this in your recipe, use the grater)
- 3 garlic cloves, minced
Other Ingredients
- 6 pack Hamburger buns (I like them toasted)
Optional garnishes and/or sides
- shredded cheddar/pepper jack cheese, dill pickle slices, creamy coleslaw, chopped onions (red or white), sliked tomatos, jalapeños (fresh or pickled), sour cream, fresh cilantro, bacon, avocado, or even crispy fried onions.
Instructions
For the sauce
- Combine the tomato sauce, ketchup, Worcestershire sauce, mustard, and brown sugar, and set it aside.
For the Joe filling
- Heat a large skillet over medium/high heat. Add the oil and ground meat, and sauté, breaking it up with a spatula, until it is cooked through and no longer pink. As it nears complete cooking, add the salt and pepper.
- Pour in the sauce, reduce the heat to low, and simmer for a few minutes. Cook the mixture, uncovered, for 10-15 minutes, or until the meat has absorbed most of the liquid.
Building your Joes
- Serve your Joes mix over toasted or un-toasted hamburger buns, and top with your favorite garnishes.
- Some people like to pick up their Joes for eating, but if you think that's a little too sloppy, grab a fork and dig in.