Mongolian Venison Sloppy Joes

Mongolian Sloppy Joes are a perfect blend between my families favorites, the flavor of my homemade teriyaki style Mongolian sauce and the messiness of a sloppy Joe.

Many hunters seem to like to grind most of their deer because they enjoy the simplicity of cooking it. I’ve heard from many of you that you’re sick of the chilies, burgers and spaghetti dishes. The challenge for me is to come up with different dishes that your kids will love and that won’t break the bank. This dish was a huge winner with everyone in my family. Enjoy.

Mongolian Venison Sloppy Joes

Ingredients: Sauce

2 tablespoons oil 

1 Tablespoon gingers, grated 

4 cloves garlic, minced 

1/2 cup soy sauce

1/4 rice vinegar 

1/2 cup water 

1/2 tsp hoisin sauce 

1/3 cup brown sugar 

1 tsp cornstarch mixed in 2 tsp water 

Chili Flakes, to taste 

Directions:

1. In small sauce pan add oil and heat over high heat, add garlic and ginger sauté for 30-45  seconds. 
2. Add soy sauce, water, vinegar and hoisin, bring to a boil and reduce heat to med-low, simmer 3-4 minutes. 
3. Add brown sugar and cornstarch, whisk and remove from heat and allow to sit 5 minutes, sauce will thicken. 

Ingredients: Meat

1-2 pounds ground wild game

1/4 white onion, diced

4 cloves garlic, minced

1 tsp cracked pepper

1 tsp garlic powder

Directions:

1. In deep skillet add onions and 1 tbs oil over high heat. Sauté onions 2-3 minutes until soft, lower heat to med-high and add garlic, cook additional 30 secs.
2. Add ground wild game meat and break up while cooking. Add pepper and garlic powder, stirring as it cooks.
3. Once meat is cooked add Mongolian sauce and stir mixing completely. If sauce is still hot you can remove right away. if you’ve pre-made the sauce, heat until bubbly and warm.
4. Plate on your favorite bun and a delicious Bahn Mi slaw (See recipe Below) and some green onions and you’ve got the sloppy Joe of your dreams.

Bahn Mi Slaw Recipe:

Ingredients:

1 cup of shredded carrots, broccoli and radishes

1 cup rice vinegar

1 tbs sugar

1/2 tbs salt

Directions:

1. bring vinegar, salt and sugar to a boil and turn off. make sure all sugar has dissolved and cool brine
2. Once cooled add the veggies to mixer and allow to brine 8-24 hours.