Smoked 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
Scale
- 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.
Find it online: https://jenndanella.com/smoked-venison-sloppy-joes/