Smoked Venison Sloppy Joes: A Smoky Twist on a Classic
The sloppy joe recipe we all know and love just got even better.
If you’re looking for a wild game twist on a comfort food classic, this Smoked Venison Sloppy Joe recipe is going to hit the spot. Sweet, smoky, savory, and just messy enough to make you remember why it has the name it does. This version ditches the can and levels things up with a homemade sauce and slow smoke flavor. This isn’t your average Sloppy Joe—no ground beef, no store-bought sauce, and no shortcuts. Just clean, lean venison and bold flavors, all brought together low and slow on the smoker. Pile this smoky venison filling high on toasted brioche or potato rolls. You can keep it simple, or dress it up with a slice of sharp cheddar, a few pickled jalapeños, or even a fried egg if you’re feeling extra indulgent. Pair it with a side of kettle chips, grilled corn, or coleslaw to keep the backyard vibes going.

Tips for the Best Smoked Venison Sloppy Joes
Ready to give this one a try? Whether you’re cooking for the family or feeding a crowd at deer camp, these Smoked Venison Sloppy Joe’s are guaranteed to be a hit.
- Spice It Up: Love heat? Add an extra teaspoon of hot sauce or a diced jalapeño to the mix.
- Meat Swap: No venison? Ground elk, moose, beef or turkey works great too.
- Leftovers: These sloppy joes taste even better the next day. Store in the fridge for up to 3 days or freeze for a quick meal later.

What You’ll Need to Make This:
Chances are you already have most, if not all, of the ingredients needed for this recipe already in your kitchen.
- Meat: ground venison (Or swap with what’s in your freezer)
- Veggies: 1 small yellow onion, 1 green bell pepper, 1 red bell pepper
- Spices: smoked paprika, garlic powder, onion powder, ground cumin, chili powder, salt, black pepper
- For the Sauce: ketchup, tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, hot sauce (optional), chicken broth
- For Serving: hamburger buns, plus optional toppings: sliced pickles, coleslaw, shredded cheddar cheese

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PrintSmoked Venison Sloppy Joes: A Smoky Twist on a Classic
If you’re craving a twist on a classic comfort food, this Smoked Venison Sloppy Joes recipe is about to become your new favorite.
- Prep Time: 10 minutes
- Cook Time: 1.5-2 hours
- Total Time: 2 hours
- Yield: 6–8 servings 1x
Ingredients
- 2 pounds Ground Venison
- 1 Small Yellow Onion, finely diced
- 1 Green Bell Pepper, finely diced
- 1 Red Bell Pepper, Finely Diced
- 1 tablespoon Paprika
- 2 teaspoon Garlic Powder
- 2 teaspoon Onion Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili powder
- 1.5 teaspoon Salt
- 1 teaspoon Black Pepper
Sloppy Joe Sauce
- 1 cup ketchup
- 1 (6 ounce) can tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- 2 teaspoons Hot Sauce (Optional, For Spice)
- ½ cup Chicken Broth (Plus more of less to adjust consistency)
- Salt and Pepper, to taste
For Serving
- Hamburger Buns, Toasted
- Optional toppings: sliced pickles, coleslaw, or shredded cheddar cheese
Instructions
- Preheat your pellet grill or smoker to 275 degrees.
- To a large lightly greased aluminum tray or grill safe skillet, add two pounds of ground venison, diced bell peppers, diced onions. Sprinkle paprika, garlic powder, onion powder, cumin, chili powder and salt and black pepper all over top. Break up the venison with a spoon or spatula to ensure even cooking.
- Place the tray into the pellet grill and close the lid. Smoke for 45 minutes, stirring every 15-20 minutes.
- Just before the 45 minutes is up, mix together the ketchup, tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, hot sauce, and chicken broth in a medium sized bowl.
- Pour sauce into the venison mixture and mix well. Cook for about another 30 minutes until the venison is fully cooked. Taste and add any additional salt and pepper if desired.
- Serve warm on a toasted bun with any optional toppings you prefer.
This was easy to make! I left out the hot sauce but used everything else. The taste was absolutely fantastic!