by NRABlog Staff - Friday, July 1, 2016
I don't know about you, but since I was a kid Sloppy Joes were something us kids looked forward to for dinner. It was a mountain of delicious mess on a buttery bun and my parents couldn't get mad at me for making a mess- Manners do not come hand in hand with Sloppy Joes. Now as an adult, I try to be a little more proper with how I consume my food and even like adding a spin to classic dishes like this. Sporting Chef Scott Leysath's has a unique twist that satisfies just that. Enjoy!
Venison Sloppy Joes
6 – 8 servings
2 tablespoons vegetable oil
1 medium onion, finely diced
1 bell pepper, finely diced
2 jalapeno peppers, seeded and minced
1 cup celery, finely diced
1 pound ground or finely diced game meat (about 2 cups)
1 tablespoon garlic powder
1 teaspoon dried oregano leaves
1 teaspoon chili powder
1/2 teaspoon ground cumin
2/3 cup tomato salsa
1 tablespoon freshly squeezed lime juice
3 tablespoons light brown sugar
2 tablespoons tequila (optional)
1/4 cup fresh cilantro leaves, chopped
Salt and pepper to taste
Warm corn or flour tortillas
Chopped red onion
1. Heat oil over medium heat in a large skillet. Add onion, peppers and celery and cook until onions are translucent.
2. Add cubed meat to pan. Once browned, stir in garlic powder, oregano, chili powder, cumin, salsa, lime juice, brown sugar and tequila. Reduce heat to low and simmer for 90 minutes. Stir in cilantro and season to taste with salt and pepper.
3. Spoon meat onto tortillas, top with onions and cheese.
Photo and recipe shared by Scott Leysath.