Maddogs Venison Sloppy Joes Recipes

Steps:

• Heat olive oil in a skillet over medium heat; brown ground venison with jalapeno pepper in the hot oil, stirring often, until meat is crumbly and no longer pink, about 10 minutes. Stir ketchup, garlic, molasses, and yellow mustard into the venison mixture, bring to a boil, and reduce heat to low. Simmer at least 10 minutes.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor.
• Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.
• Cook for a minimum of 8 hours on Low setting. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.

Steps:

• 1. In a medium sauce pan cook Venison, onion, bell pepper, and garlic on medium/low heat until the vegetables are transparent.
• 2. While meat is cooking, in a small bowl combined all other ingredients.
• 3. Pour sauce over meat and combined well.
• 4. Let simmer over medium/high heat for 25-30 minutes.

Steps:

• Heat 1 1/2 tablespoon oil in a large skillet over medium heat. Add onion, red bell pepper, and jalapeno; cook and stir until softened, 5 to 8 minutes.
• Heat remaining 1 1/2 tablespoon oil in another skillet over medium heat. Add venison; cook and stir until lightly browned, 4 to 5 minutes. Stir in black pepper, cayenne pepper, grill seasoning, garlic salt, and Worcestershire sauce; cook until venison is browned, 4 to 5 minutes.
• Combine tomato, barbeque sauce, ketchup, tomato paste, and hot sauce in a food processor; pulse until sauce is combined.
• Combine onion mixture, venison mixture, and sauce in a saucepan. Simmer until flavors combine, 10 to 15 minutes. Divide among buns; top with Cheddar cheese.

Steps:

• Heat 1 1/2 tablespoon oil in a large skillet over medium heat. Add onion, red bell pepper, and jalapeno; cook and stir until softened, 5 to 8 minutes.
• Heat remaining 1 1/2 tablespoon oil in another skillet over medium heat. Add venison; cook and stir until lightly browned, 4 to 5 minutes. Stir in black pepper, cayenne pepper, grill seasoning, garlic salt, and Worcestershire sauce; cook until venison is browned, 4 to 5 minutes.
• Combine tomato, barbeque sauce, ketchup, tomato paste, and hot sauce in a food processor; pulse until sauce is combined.
• Combine onion mixture, venison mixture, and sauce in a saucepan. Simmer until flavors combine, 10 to 15 minutes. Divide among buns; top with Cheddar cheese.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Using a knife, make a slit along the entire length of the hot dog that's about 3/4 of the way through the hot dog. Break the cheese slice into 2 pieces and stuff each piece into the slit in the dog. Wrap the bacon slice around the hot dog in a spiral fashion, then secure all with a toothpick. Place on a cookie sheet or baking dish.
• Bake at 400 degrees F (200 degrees C) for 11 to 15 minutes, or until bacon is crisp.