A great way to utilize your stock and make room for the upcoming season
Deer season has come and gone, but October will be here before you know it! The off-season is a great time for cleaning, organizing and taking inventory, including your freezers.
Cleaning and organizing your freezers will help you keep track of the wild game and fish that you have procured throughout the season. When it comes to freezer organizing, one pro tip is to keep a list on your phone of the species, type of cut, and weight/amount of each package in the freezer. This list helps track what’s in the freezer and also helps with meal planning for the busy weeks that we often encounter.
If you were lucky enough to bag a few deer this season, I’m betting that you have your fair share of ground venison in the freezer and some probably came from a doe harvested just for that purpose! This recipe is an elevated nostalgic recipe that is packed with vegetables for even the pickiest of eaters. So, get to organizing your freezer. While you’re at it, take out a pack of ground meat and get to cooking this Sloppy Doe recipe!
- 2 Pounds of Ground Venison (I prefer no added fat or 90/10 ground venison.)
- 2 Tablespoons of Butter or Olive Oil
- 1 Cup of Diced Sweet Potatoes
- 1 Cup of Diced Bell Peppers
- 1 Cup of Diced Onions
- 1 Cup of Diced Mushrooms
- 1 Jalapeno, Seeded and Minced
- 6 Cloves of Garlic, Minced
- 1 Can of Tomato Paste (6 ounces)
- 2 Tablespoons of Worcestershire Sauce
- 1 Tablespoon of Soy Sauce
- 1 ½ Tablespoons of Dijon Mustard
- 2 Tablespoons of Dark Brown Sugar
- ½ to 1 Cup of Stock
- 1 Teaspoon Paprika
- 1 Teaspoon Salt
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Black Pepper
- Salt and Pepper to taste, if additional seasoning is desired
- Heat the butter or olive oil in a Dutch oven or large sauté pan to medium-high heat.
- While the pan is heating, mince the sweet potatoes, bell peppers, onions, mushrooms, jalapeno, and garlic.
- Just before the olive oil starts to smoke, add the minced sweet potatoes, bell peppers, onions, mushrooms, and jalapeno. Season lightly with salt and pepper. Cook for 3-5 minutes or until the vegetables are soft and translucent.
- When the vegetables are cooked, make a well in the middle of your vegetables and add your ground venison. Season lightly with salt and pepper. Add the minced garlic. Cook the meat and vegetable mixture for about 8-10 minutes or until the meat is browned.
- Once the mixture is cooked, add the tomato paste, Dijon mustard, Worchestershire sauce, and soy sauce and cook for approximately 5 minutes.
- Add the stock, brown sugar, paprika, salt, garlic powder, and black pepper to the sloppy doe, then let simmer for 10 minutes.
- To serve, place a heaping scoop on your favorite bun — I prefer brioche buns — and serve with a side of fries or salt and vinegar chips.
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