By Janet Kunde
The hunting season is right around the corner and we need to make room at our house. My husband has expressed an old desire for the woods ‘Sloppy Joes’ that the guys at camp fixed all the time back in the days. It took several hours for him to describe the nature this dish, ingredients and prep work involved. But, we got it started and it really worked for us. I hope you will enjoy this dish regardless the meat you use, I’m sure it would work well with regular ground beef or turkey, enjoy.
• Ground venison (2 to 3 Lbs)
• Ground pork (1/2 lb.)
• Onion soup mix (Lipton, dried)( one per lb)
• Sweet onion (1 cup)
• Spices (4 cloves garlic, salt, pepper)
• Avocado oil
• Flour
Brown the pork first to provide flavor fat and then the venison and oil. Add sliced onion, garlic and then onion soup mix, a little water or beer will loosen up the concoction, cover and simmer for several hours. Prior to serving, add cold water mixed flour, a little at a time, to thicken the gravy. Simmer for half hour more before plating. Cliff snuck in some Worcestershire sauce, wouldn’t tell me how much or when. I’ll get him back, don’t worry.
We served this on buns with corn and tomatoe salad and sliced avocado, worked well for us. We hope you all have a safe and successful hunting season and remember, the fishing will be back before you know it. Enjoy, we did.