Taste of the Wild: Sensational Sloppy Joes

Timothy J. Kraskey’s cookbook, titled, “Red, White and Everything Else,” showcases recipes featuring elk, venison, buffalo, antelope, duck, pheasant, grouse, partridge, turkey, fish, and more.

Kraskey says that he was inspired to create this book with great recipes for the wild game he has harvested. He’s spent 25 years traveling the world and eating great food.

“I had my share of great adventures hunting in Alaska, Utah, Montana, New Mexico, Alabama, Texas, and most of Canada. When you hunt as often as I do, you need to eat what you hunt – or why hunt?” he says.

This Wild Sloppy Joes recipe yields 8-10 servings.

PREPARATION TIME: 30 MINUTES

COOK TIME: 30 MINUTES

INGREDIENTS

1½ pound ground wild game meat (elk, venison, buffalo, etc.)

2 tablespoons olive oil

1 medium onion, chopped

1 medium red bell pepper, chopped

2 stalks celery, chopped

2 cloves garlic, chopped

1 14.5-ounce can tomato sauce

¾ cup ketchup

2 tablespoons brown sugar

1 tablespoon yellow mustard

2 tablespoons Worcestershire sauce

1 tablespoon red wine vinegar

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (more for heat)

¼ teaspoon chili powder

3-4 dashes of hot sauce (Tabasco)

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

1-4 chipotle peppers with sauce, chopped (optional)

8-10 sesame crusted buns

DIRECTIONS

1. In a large skillet or high-sided saucepan, heat olive oil to medium high heat and brown game meat. Add onion, peppers, and celery and cook for 3 to 5 minutes until they start to turn translucent.

2. Add garlic and continue to cook an additional minute.

3. Combine tomato sauce, ketchup, Worcestershire sauce, brown sugar, vinegar, mustard, and remaining spices.

4. Cook for about 20 to 30 minutes or until it starts to thicken. Add any additional salt and pepper as required.

5. Remove from heat and serve warm on buns.

Recipe by Timothy J. Kraskey iStock photo

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