Venison Sloppy Joe

    8 hours 5 min

    This is an American dish, which is usually made with beef. This version is made in the slow cooker with venison and bacon in a rich tomato-based sauce. Serve in soft burger buns or over rice.

    80 people made this

    Serves: 4 

    • 115g bacon
    • 900g venison stewing meat
    • 1 large onion, chopped
    • 110g dark brown soft sugar
    • 4 tablespoons wine vinegar
    • 1 tablespoon ground cumin
    • 1 teaspoon chilli powder
    • 2 tablespoons finely chopped garlic
    • 1 tablespoon Dijon mustard
    • 250g tomato ketchup
    • salt and pepper to taste

    Prep:5min  ›  Cook:8hr  ›  Ready in:8hr5min 

    1. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Remove from frying pan, crumble and set aside. Brown stewing meat in bacon fat for flavour.
    2. Put onion, sugar, vinegar, cumin, chilli powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.
    3. 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 meat.

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    Reviews & ratings
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    Reviews in English (75)


    this was awesome! i used ground instead of stew meat, added alittle beef broth and a little water! my husband raved and i liked it also! will definately have this recipe again!  -  24 Oct 2008  (Review from Allrecipes US | Canada)


    I couldn't help but feel something was amiss when I saw one tablespoon of cumin. I think that the rave reviews are coming from people who hate the taste of venison. I followed the recipe exactly and thought the cumin overwhelmed any other flavor.  -  13 Sep 2008  (Review from Allrecipes US | Canada)


    This slow cooker sloppy joe recipe is a definite keeper!! I was looking for something different to do with all the deer meat in our freezer and was not disappointed with this. A bonus is that it's done in the slow cooker! Everyone loved this and even looked forward to leftovers the day after!  -  04 Jan 2005  (Review from Allrecipes US | Canada)