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Close-up of an open sloppy joe sandwich on a light plate, topped with melted cheddar cheese on a saucy ground meat filling, with the top half of a toasted bun partially visible.

Venison Sloppy Joe

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This isn't the Sloppy Joe you grew up on. Ground venison is browned with bacon, simmered with poblanos, spices, beans, and tomatoes until ultra-rich, then ladled onto toasted brioche and topped with cheddar. Smoky and meaty.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Dinner, Main Course, Meat, Sandwiches
Cuisine: American, Californian
Calories: 2861
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 6 garlic cloves minced
  • 1 poblano pepper charred and diced
  • 1 lb ground venison
  • ¼ lb ground pork
  • ½ lb smoked bacon lardons
  • 2 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon cinnamon optional
  • 1½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 orange juiced
  • 1 lime juiced
  • 32 oz beef stock
  • 28 oz diced tomatoes drained
  • 15 oz black beans drained and rinsed
  • 15 oz kidney beans drained and rinsed
  • Kosher salt to taste
  • 8 Brioche buns
  • 1 cup Shredded cheddar cheese

Equipment

  • Dutch oven
  • Grill or open flame
  • Knife & cutting board
  • Tongs
  • Slotted spoon

Method
 

Char the Poblano
  1. Over an open flame, roast the poblano until blackened on all sides. Set aside to cool. Once cooled, peel the skin, remove seeds, and dice.
Render Bacon & Sauté Veg
  1. In a large Dutch oven over medium heat, add olive oil. Cook the bacon lardons until just crisp. Remove with slotted spoon and set aside. Leave 2–3 tablespoon bacon fat in the pot.
  2. Add diced onions and peppers. Sauté until softened and starting to brown, 5–7 minutes. Turn off heat for 2 minutes to naturally deglaze.
Brown the Venison
  1. Turn heat to medium-high. Add ground venison and a pinch of kosher salt. Brown the meat thoroughly. Add ground pork and cook until both are fully browned.
Build the Flavor Base
  1. Reduce heat to medium. Add garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Sauté for 1–2 minutes.
  2. Add tomato paste and cook for 1 more minute, stirring well.
Deglaze and Simmer
  1. Pour in Worcestershire, orange juice, and lime juice to deglaze. Scrape up browned bits.
  2. Add beef stock, charred poblano, diced tomatoes, black beans, kidney beans, and the reserved bacon. Stir well.
  3. Bring to a boil, then reduce to low heat, cover, and simmer for 1–6 hours.

Nutrition

Calories: 2861kcalCarbohydrates: 320gProtein: 234gFat: 82gSaturated Fat: 28gPolyunsaturated Fat: 10gMonounsaturated Fat: 29gCholesterol: 456mgSodium: 4727mgPotassium: 10534mgFiber: 100gSugar: 62gVitamin A: 12456IUVitamin C: 539mgCalcium: 942mgIron: 57mg

Notes

Storage: This chili-style filling keeps and freezes beautifully, store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months, the flavor only gets better. Reheat on the stovetop with a splash of stock if it's thickened up too much, then pile onto toasted buns fresh so they don't turn soggy.

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