• 2 tbsp. tomato paste
• 1 (750-milliliter) bottle dry red wine
• 6 tbsp. sherry vinegar
• 2 tbsp. Dijon mustard
• 2 tbsp. Sriracha sauce
• 1/2 c. packed light brown sugar
• 1 (24-oz.) can crushed San Marzano tomatoes, with their juice
• 1/4 c. chopped fresh oregano
• 1 tbsp. granulated sugar
• 10 to 12 soft buns
Put a large Dutch oven over medium-high heat. Add the olive oil to the pot and let it get hot. Pat the venison meat dry and season liberally with salt. Begin browning the meat, about 2 minutes per side. You may need to do this in batches so as not to crowd the pot. When browned on all sides, remove the meat from the pot with a slotted spoon and set aside.
Reduce the heat to medium-low, add the onion and garlic along with a pinch of salt, and cook for 2 minutes. Add the chipotle powder, cayenne, paprika, cumin, coriander, cinnamon and allspice and cook for 2 minutes. Add the tomato paste and cook, stirring, for 2 minutes.
Add the red wine, being sure to scrape up the browned bits on the bottom of the pot with a wooden spoon. Once it has reduced by half, after about 5 minutes, add the vinegar, Dijon, Sriracha and brown sugar and simmer until the sugar is dissolved, 2 to 3 minutes. Add the tomatoes and their juice and bring to a simmer.
Return the meat to the pot and add the oregano and granulated sugar and simmer until the meat is tender, 3 to 4 hours. If the sauce still is a little loose, continue simmering until it reaches optimum sloppy Joe consistency. Serve on buns.
Nutrition information per each of 12 servings:
Calories 422 Fat 9 g Sodium 510 mg
Carbohydrates 41 g Saturated fat 2 g Calcium 140 mg