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Michael Symon's Hunter Style Sloppy Joe
- 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
- 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.
- 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.
- 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.
- 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.