“Have some more sloppy joes. I made them extra sloppy just for yous” ~Lunch Lady, Billy Madison
Red ale in sloppy joes is magic. The idea was one that came to me on a whim only just this afternoon during my drive to the post office to submit my application for the Master Hunter program with the Washington Department of Fish and Wildlife.
With a freezer full of venison from Oregon’s fall hunt and a passion to create recipes that bring out the best flavor in wild game, this recipe is easily adaptable to any wild game or red meat and perfect for weekend bowl game parties. If you’re looking for a team to cheer on, those Seattle SEAHAWKS are pretty killer!
Red Ale Venison Sloppy Joes // makes 12 sandwiches
3 tablespoons olive oil
4 lbs venison – shoulder or shank, cut into 1-inch cube
Coarse sea salt
2 cups sweet onion, diced
4 garlic cloves, minced
1 tablespoon ancho chile powder
2 teaspoons cayenne pepper
2 teaspoons smoked paprika
1 teaspoon instant coffee
1 teaspoon ground cinnamon
2 tablespoons tomato paste
1 bottle red ale (I used Silver City Red Ale)
2 tablespoons coarse ground Dijon mustard
2 tablespoons Sriracha sauce
1/2 cup honey
1 (24-ounce) can diced San Marzano tomatoes, with their juice
1/4 cup chopped fresh oregano
12 soft buns
In a large Dutch oven medium-high heat, add the olive oil allowing it to get hot. Working in batches, add the venison and brown, about 2 minutes per side. Remove from the pot with a slotted spoon and set aside, repeating until all the meat is browned.
Reduce the heat to medium-low, add the onion and garlic along with a pinch of salt, and cook about 6 minutes. Add the ancho chile powder, cayenne, paprika, cinnamon, and coffee and cook for 2 minutes. Add the tomato paste and cook, stirring about 2 more minutes.
Add the red ale and scrape up browned bits on the bottom of the Dutch oven with a wooden spoon. Once reduced by half, add the Dijon, Sriracha, and honey and simmer about 3 more minutes. Add the tomatoes and their juice and bring to a simmer.
Return the meat to the pot and add the oregano and simmer 1 hour. Serve over fresh buns and enjoy!