Sloppy Does: Easy Slow Cooker Venison Sloppy Joes

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Sloppy Does are my venison version of the nostalgic comfort food, Sloppy Joes. They're homemade, healthier and a great way to use some of that ground venison in your freezer. This is something kids and people who swear they don’t like wild game absolutely love. I just pile it onto a toasted bun and add some shredded cheese.

The prep is quick and easy, and the slow cooker takes care of the rest. Perfect for a busy weeknight or a warm, filling dinner back at hunt camp. Nothing fancy. Just good food made with your harvest.

Here’s what I use:

  • 1 lb ground venison
  • 1 green pepper, diced
  • 1 tbsp tallow or butter
  • 1 cup ketchup
  • 1 cup crushed tomatoes
  • 2 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tbsp onion powder
  • 1 tsp paprika
  • ¼ cup maple syrup
  • 5 cloves garlic, crushed
  • Broth or water, as needed
  • Buns, for serving

Here’s what I do:

Heat the tallow or butter in a skillet and brown the ground venison, breaking it up as it cooks.

Add the venison to the slow cooker along with everything else except the broth and buns. Mix well, cover and cook on LOW for 4 to 6 hours.

Give it a stir when you can and add a small splash of broth or water if it needs a little moisture. I use broth. Just a bit at a time, though. You want it thick enough to pile onto a bun.

Serve on buns, preferably toasted, but we don’t always have time for that.

Keep some napkins handy. They’re called Sloppy Does for a reason.

Sloppy Does - Venison Sloppy Joes

Sloppy Does are my venison version of the nostalgic comfort food, Sloppy Joes. They're homemade, healthier and a great way to use some of that ground venison in your freezer. This is something kids and people who swear they don’t like wild game absolutely love. I just pile it onto a toasted bun and add some shredded cheese.
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Ingredients  

  • 1 lb ground venison
  • 1 green pepper diced
  • 1 tbsp tallow or butter
  • 1 cup ketchup
  • 1 cup crushed tomatoes
  • 2 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tbsp onion powder
  • 1 tsp paprika
  • ¼ cup maple syrup
  • 5 cloves garlic crushed
  • Broth or water as needed
  • Buns for serving

Instructions 

  • Heat the tallow or butter in a skillet and brown the ground venison, breaking it up as it cooks.
  • Add the venison to the slow cooker along with everything else except the broth and buns. Mix well, cover and cook on LOW for 4 to 6 hours.
  • Give it a stir when you can and add a small splash of broth or water if it needs a little moisture. I use broth. Just a bit at a time, though. You want it thick enough to pile onto a bun.
  • Serve on buns, preferably toasted, but we don’t always have time for that.
  • Keep some napkins handy. They’re called Sloppy Does for a reason.

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