Venison Cheesesteak Sloppy Joes
Brayden Teale
Venison Cheesesteak Sloppy Joes
This recipe was made from a 2017 whitetail harvested by Brody Teale.
Venison has the perfect flavor profile for these savory cheesesteak sloppy joes. The crisp bell peppers and savory onions really enhance the bold venison taste we all know and love.
The venison, bell pepper, onion, and cheese blend makes a fantastic base for wraps, on a bun, or on its own. This recipe will allow for leftovers.
Prep Time: 15 Minutes
Cooking Time: 25 Minutes
900 grams of venison will yield 4 servings.
Ingredients:
900 Grams Wild Venison
1 Bell Pepper
½ Yellow Onion
1 Tablespoon Parsley Flakes
2 Tablespoons Soy Sauce (divided)
2 Teaspoons Garlic Powder
3 Teaspoons Black Pepper
2 Teaspoons Kosher Salt
¾ Cup Beef or Vegetable Broth (No salt added or Unsalted)
1 Tablespoon BBQ Sauce
1 Tablespoon Butter
2 Cups of Shredded Marble Cheese
4 Hamburger Buns
(optional 2 tablespoons of pork fat)
Instructions:
Chop bell pepper and onion into 1 inch pieces, set aside.
In a large bowl, add garlic powder, 1 tablespoon soy sauce, and parsley. Mix together with hands until well combined. (Add pork fat if desired)
Heat a non-stick pan to medium high heat, add butter, bell pepper, and onion. Saute for 3-4 minutes until onions are translucent.
Push vegetables to the side of the pan, add venison mix. Cook for 7-9 minutes or until meat is browned.
Add BBQ sauce, broth, 1 tablespoon of soy sauce, salt & pepper, stir to combine.
Allow broth to absorb and cook down until it reaches the proper consistency.
Add mixture to toasted hamburger buns, top with cheese.
