Deer Recipes for BBQ Sloppy Joes
Barbeque Venison Recipe for Warming, Filling Satisfying Sloppy Joe
Dec 12, 2008
When the hunters come in for lunch, there’s no better recipe for venison than a hearty rib-sticking sloppy joe. Paired with savory sauteed onions and a piquant barbecue sauce, this wild venison recipe is a tasty way to fortify hunters for another chilly afternoon in the blind. Plus, it provides a good portion of protein to keep the senses sharpened for those quick moments when fast action is needed to harvest another deer for the table.
Cooking Venison with Optional Seasonings
This deer recipe is packed with flavor, if all the optional seasonings are included. If they’re omitted, it’s still a tasty, warming and satisfying meal. Many game cooking chefs think the heat of peppers and a wisp of smoke are natural affinities for venison. While the smoked Spanish paprika lends the aromatic smoke component, it only begins to hint at the promise of the pepper flavors that the chipotle and cayenne can deliver in abundance. If some diners are averse to spicy dishes, introduce tiny amounts to lend at least a little added interest to the dish. A good option may be to serve the sauce separately at the table so it can be added in amounts desired by each diner.
With a few tortilla chips, some savory condiments and a robust salad of mixed greens, nuts and dried fruit this is a game stalker’s lunch they’ll still be thinking about while waiting for that trophy whitetail to wander into their sights.
Venison Recipe for Sloppy Joes
Ingredients:
- 1 pint basic venison braise
- 2 tablespoons olive oil
- 1 large onion
- ½ cup favorite bbq sauce
- 2 tablespoons Bourbon (optional)
- 1 tablespoon steak sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked Spanish paprika
- ½ teaspoon dried thyme
- ¼ teaspoon cumin
- ½ teaspoon chipotle pepper sauce (optional)
- Pinch cayenne (optional)
- Smoked salt or liquid smoke to taste (optional)
- Garlic, minced (optional)
- Buns or bread for sandwiches
Directions:
- Defrost venison. Reserve liquid. With forks, separate venison into shreds or chop to desired size.
- Slice onion lengthwise. Cut crosswise into thin slices. Sautee in olive oil until softened.
- In separate sauce pan, add bbq sauce, reserved liquid from venison braise, Bourbon, steak sauce, Worcestershire, paprika, thyme and cumin. Stir to blend and bring to simmer.
- Taste sauce for seasoning. If desired, add optional chipotle sauce, cayenne and smoke flavoring.
- To the onion saute, add the sauce and the shredded venison. Mix thoroughly to coat all venison and onions with sauce. Bring to simmer and cook to warm venison in the sauce, about five minutes.
- Adjust seasonings to taste.
- Toast buns or bread, if desired, and brush with melted butter.
- If adding the optional garlic, fold into the dish and simmer for one more minute to release its flavor and aromatics before serving.
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