Whitney Miller's New Southern Table by Whitney Miller

Author:Whitney Miller
Language: eng
Format: epub
Tags: ebook
Publisher: Thomas Nelson
Published: 2015-09-30T16:00:00+00:00

Venison Sloppy Joes

One of my favorite childhood sandwiches was the Sloppy Joe. My mom would serve them warm as part of an easy and satisfying family meal. It’s still one of my favorite dinners, especially when served with a side of Cinnamon and Spice Sweet Potato Tots (page 136). I’m always looking for fun and interesting ways to use up all the venison from my dad’s hunting trips. Maybe you have a hunter in your life too. If so, you’ll love how this lean meat transforms a typically heavy dish into a bit lighter fare. If you don’t have venison, ground chuck works well too.

1 ¼ pounds ground venison (80 percent lean)

½ yellow onion, finely chopped

1 large carrot, peeled and finely grated

¼ cup finely chopped red or yellow bell pepper

5 baby bella mushrooms, finely chopped

½ head Roasted Garlic (see recipe on page 290)

2 ¼ cups canned tomato sauce

3 tablespoons tomato paste

2 tablespoons maple syrup

1 tablespoon Worcestershire sauce

2 teaspoons prepared mustard

2 teaspoons rice or red wine vinegar

1 teaspoon soy sauce

1 teaspoon chili powder

½ teaspoon fine sea salt

⅛ teaspoon ground black pepper

Pinch of ground cinnamon

Pinch of cayenne pepper

8 sandwich buns or rolls, toasted

Place the venison, onion, carrot, bell pepper, and mushrooms in a medium sauté pan and cook over medium heat until the meat is brown, stirring to crumble. Spoon out any excess fat.

Squeeze the cloves from ½ head Roasted Garlic into the pan. Add the tomato sauce, tomato paste, maple syrup, Worcestershire sauce, mustard, vinegar, soy sauce, chili powder, salt, pepper, cinnamon, and cayenne. Stir well. Cover, reduce heat to medium-low, and cook for 15 to 20 minutes. Spoon onto the buns and serve warm.

Makes 6 to 8 servings.

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