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Michael Symon's Hunter Style Sloppy Joe

Thanksgiving Hunter Style Sloppy Joe Michael Symon
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skill level
Easy
time
Over 120min
servings
12
cost
$
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This fan favorite is worth the hype. Try it for yourself.
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ingredients
  • 3 tablespoons olive oil
  • 4 pounds venison meat from leg or shoulder or shank (cut into 1-inch cubes)
  • Kosher Salt
  • 2 cups small-diced red onion
  • 4 garlic cloves (minced)
  • 1 tablespoon chipotle powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin seeds (toasted and ground)
  • 2 teaspoons coriander seeds (toasted and ground)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon clove
  • 2 tablespoons tomato paste
  • 1 bottle dry red wine (750mL)
  • 6 tablespoons sherry vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sriracha sauce
  • 1/2 cup packed light brown sugar
  • 1 (24 ounces) can crushed San Marzano tomatoes (with their juice)
  • 1/4 cup chopped fresh oregano
  • 1 tablespoon granulated sugar
  • 10-12 soft buns
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 tablespoons olive oil
    4 pounds venison meat from leg or shoulder or shank (cut into 1-inch cubes)
    Kosher Salt
    Put in a large Dutch oven over medium-high heat. Add the olive oil to the pot and let it get hot. Pat the venison meat dry and season liberally with salt. Begin browning the meat, about 2 minutes per side. You may need to do this in batches so as not to crowd the pot.  When browned on all sides, remove the meat from the pot with a slotted spoon and set aside.
  • 2
    2 cups small-diced red onion
    4 garlic cloves (minced)
    1 tablespoon chipotle powder
    2 teaspoons cayenne pepper
    2 teaspoons smoked paprika
    2 teaspoons cumin seeds (toasted and ground)
    2 teaspoons coriander seeds (toasted and ground)
    1 teaspoon ground cinnamon
    1 teaspoon ground allspice
    1 teaspoon clove
    2 tablespoons tomato paste
    Reduce the heat to medium-low, add the onion and garlic along with a pinch of salt, and cook for 2 minutes. Add the chipotle powder, cayenne, paprika, cumin, coriander, cinnamon, and allspice and cook for 2 minutes. Add the tomato paste and cook, stirring, for 2 minutes.
  • 3
    1 bottle dry red wine (750mL)
    6 tablespoons sherry vinegar
    2 tablespoons Dijon mustard
    2 tablespoons sriracha sauce
    1/2 cup packed light brown sugar
    1 (24 ounces) can crushed San Marzano tomatoes (with their juice)
    Add the red wine, being sure to scrape up the browned bits on the bottom of the pot with a wooden spoon. Once it has reduced by half, about 5 minutes, add the vinegar, Dijon, Sriracha, and brown sugar and simmer until the sugar is dissolved, 2 to 3 minutes. Add the tomatoes and their juice and bring to a simmer.
  • 4
    1/4 cup chopped fresh oregano
    1 tablespoon granulated sugar
    10-12 soft buns
    Return the meat to the pot and add the oregano and granulated sugar and simmer until the meat is tender, 3 to 4 hours. If the sauce still is a little loose, continue simmering until it reaches optimum sloppy joe consistency! Serve on buns.
 
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