RECIPE FOR WIMPIES RECIPES

Name: Venison Sloppy Joes
Yield: 4
Ingredients: 1 lb. ground venison; 2/3 cup yellow onion,u00A0finely diced; 2 cloves of garlic, minced; 1 cup ketchup; 1 tbsp. apple cider vinegar; 1/4 cup water; 2 tbsp. brown sugar; 1 tsp. chili powder; 1 tsp. cumin; 1/2 tsp. kosher salt; 1 1/2 tsp. black pepper; 4 hamburger buns; Optional Toppings: dill pickles, pickled peppers, onions, coleslaw, cheese

VENISON SLOPPY JOES | MEATEATER COOK

Venison Sloppy Joes | MeatEater Cook image

Depending on where you hail from determines what you call a loose meat sandwich. With representatives from California to Pennsylvania, the MeatEater editorial team has heard of them referred to as barbeques, taverns, made-rites, wimpies, slushburgers, and more. “Sloppy Joe” is probably the one...

Provided by Danielle Prewett

Yield 4

Number Of Ingredients 16

Ingredients


1 lb. ground venison
2/3 cup yellow onion, finely diced
2 cloves of garlic, minced
1 cup ketchup
1 tbsp. apple cider vinegar
1/4 cup water
2 tbsp. brown sugar
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. kosher salt
1 1/2 tsp. black pepper
4 hamburger buns
Optional Toppings: dill pickles, pickled peppers, onions, coleslaw, cheese

Steps:

Heat a large sauté pan over medium-high heat. Add a tablespoon of cooking oil to coat the bottom of the pan. Once the oil shimmers, add the ground venison and brown.
Remove the venison and set aside. Add another drizzle of oil if needed and sauté the diced yellow onion until brown and soft, or about 3-5 minutes. Add the minced garlic and cook an additional minute.
Deglaze the pan with water and vinegar. Incorporate the ketchup, sugar, and all the spices. Reduce the heat to low and simmer the sauce for a few minutes to thicken. Return the venison and stir.
Serve with warm hamburger buns.

VENISON SLOPPY JOES | MEATEATER COOK

Venison Sloppy Joes | MeatEater Cook image

Depending on where you hail from determines what you call a loose meat sandwich. With representatives from California to Pennsylvania, the MeatEater editorial team has heard of them referred to as barbeques, taverns, made-rites, wimpies, slushburgers, and more. “Sloppy Joe” is probably the one...

Provided by Danielle Prewett

Yield 4

Number Of Ingredients 16

Ingredients


1 lb. ground venison
2/3 cup yellow onion, finely diced
2 cloves of garlic, minced
1 cup ketchup
1 tbsp. apple cider vinegar
1/4 cup water
2 tbsp. brown sugar
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. kosher salt
1 1/2 tsp. black pepper
4 hamburger buns
Optional Toppings: dill pickles, pickled peppers, onions, coleslaw, cheese

Steps:

Heat a large sauté pan over medium-high heat. Add a tablespoon of cooking oil to coat the bottom of the pan. Once the oil shimmers, add the ground venison and brown.
Remove the venison and set aside. Add another drizzle of oil if needed and sauté the diced yellow onion until brown and soft, or about 3-5 minutes. Add the minced garlic and cook an additional minute.
Deglaze the pan with water and vinegar. Incorporate the ketchup, sugar, and all the spices. Reduce the heat to low and simmer the sauce for a few minutes to thicken. Return the venison and stir.
Serve with warm hamburger buns.

More about "recipe for wimpies recipes"

VENISON SLOPPY JOES | MEATEATER COOK

Depending on where you hail from determines what you call a loose meat sandwich. With representatives from California to Pennsylvania, the MeatEater editorial team has heard of them referred to as barbeques, taverns, made-rites, wimpies, slushburgers, and more. “Sloppy Joe” is probably the one...
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