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    Home » Wild Game Recipes

    Smoky Venison Sloppy Joes

    Published: Feb 12, 2021 · Last Modified: Apr 5, 2022

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    Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

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    I had a lot of ideas of what to name this recipe. Sloppy Does. Smoky Joes. Smoky Sloppy Does. I ended up sticking to the classic instead of something cutesy. At any rate, here's my recipe for homemade sloppy joes. I did use my whitetail doe but any red meat will work. Once you make the homemade version, you'll never go back to the canned stuff! I don't think I can make it through this this post without a Billy Madison reference so let's just cut to the chase. "I made 'em extra sloppy for ya!"

    venison sloppy joe with sliced pickles.

    I've seen a lot of sloppy joe recipes with added sugar in them and I don't really think it's necessary. I do use ketchup in mine, so I'm not denying that there's sugar in this recipe. But instead of adding extra sugar, I focus on developing more savory flavors. My favorite parts about this recipe are the tanginess and the hint of smoke. It's a pretty simple recipe to make, but it definitely benefits from some low and slow simmering to really develop the flavor. Can you guess what I cooked them in? Yeah, of course I used my beloved dutch oven. But, this is the perfect recipe to double or triple and freeze the extras. Just thaw and heat for a fast weeknight meal!

    venison sloppy joe ingredients
    sloppy joe vegetables in bowl
    sloppy joe sauce in bowl
    sloppy joe meat in dutch oven

    Why are sandwiches so hard to take pictures of? I mean, I really struggled with this one, you guys. Not my best work picture-wise but the recipe is still really good, promise! I added some pickles and sliced red onion for a little extra zing and crunch. Toppings are totally optional, make them how you like! I highly recommend some of these tater chips on the side though.

    venison sloppy joes with pickles
    venison sloppy joe with sliced pickles.

    Smoky Venison Sloppy Joes

    Peak to Plate - Annie Weisz - peaktoplate.com
    A wild game spin on the old classic with a hint of smokiness.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 45 mins
    Course Main Course, Sandwich
    Cuisine American
    Servings 6
    Calories 373 kcal
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    Ingredients
      

    • 1 lb ground venison (or elk, antelope, moose, etc.)
    • 2 tablespoon lard, oil, or butter
    • 1 tablespoon ancho chili powder
    • 1 tablespoon smoked paprika
    • salt and pepper, to taste
    • 1 onion, finely diced
    • 1 red bell pepper, finely diced
    • 5 cloves garlic, minced
    • 1 cup ketchup
    • 3 tablespoon mustard (any type but I use dijon)
    • 3 tablespoon tomato paste
    • ½ teaspoon hot sauce (optional)
    • 2 tablespoon apple cider vinegar
    • 3 tablespoon worcestershire sauce
    • ½ teaspoon liquid smoke
    • 6 hamburger buns
    • sliced red onion, for serving (optional)
    • pickle slices, for serving (optional)

    Instructions
     

    • Heat lard in large skillet or dutch oven over medium heat. Add ground meat and cook until meat starts to brown, about 2 minutes. Add in chili powder, smoked paprika, salt and pepper and stir until meat is well-coated. Add in diced onions, pepper, and garlic. Cook until meat is fully browned and vegetables are softened, 5-7 minutes.
    • While meat is cooking, mix together ketchup, mustard, tomato paste, hot sauce, vinegar, worcestershire, and liquid smoke. Add sauce to pan and stir until combined.
    • Bring mixture to a simmer, then reduce heat to very low. Mostly cover pot with lid, allowing for a small vent hole. Cook for 1.5 hours, stirring occasionally. Add in water a couple tablespoons at a time if mixture starts to dry out.
    • Toast hamburger buns. Serve warm sloppy joe sauce on buns with sliced red onion and pickle slices, if desired.

    To Freeze:

    • Make a double (or more) batch of the recipe. Cool the sauce and add half to a quart-size zippered bag. Freeze flat on a sheet pan. Thaw under refrigeration and reheat on the stove or in the microwave when ready to use.

    Nutrition

    Calories: 373kcalCarbohydrates: 43gProtein: 23gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 1002mgPotassium: 757mgFiber: 4gSugar: 16gVitamin A: 1943IUVitamin C: 34mgCalcium: 130mgIron: 5mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate
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    posing with whitetail doe

    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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    posing with whitetail doe

    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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