Sloppy Joes are a traditional American dish that are usually made with beef, but in this recipe, venison is used instead. It's simmered at a low temperature in rich and savoury tomato-based sauce, then shredded and served on soft white buns.
- 8 large floury white buns
- 900g venison stewing steak
- 100g bacon
- 250g tomato ketchup
- 110g dark brown sugar
- 1 onion
- 4 tbsp. red wine vinegar
- 4 garlic cloves
- 1 tbsp. ground cumin
- 1 tbsp. Dijon mustard
- 1 tsp. chilli powder
- 1/2 tsp. each salt and pepper
Dice the onion and mince the garlic cloves. Roughly chop the bacon.
Dice the venison steak. Dry fry the bacon until golden and brown, then remove with a slotted spoon and set to one side. Add the venison and brown evenly on all sides.
Place the venison and bacon into a slow cooker or into a deep casserole pot. Mix together the ketchup, sugar, onion, vinegar, garlic, cumin, mustard, chilli, salt and pepper and pour over the meat. Cover and cook on a low heat for 10 hours in the slow cooker or in the oven (about 130C-140C), checking on it every few hours. When the meat is really tender, gently shred it in the sauce.
Take the lid off the slow cooker and cook for another 20-30 minutes over a high heat to thicken the sauce.
To serve, ladle the venison mix onto the buns.