Description
A mouthwatering combination of burger, cheesesteak and sloppy in every bite.
Ingredients
- 8 slices Thick Cut Bacon
- 1 pound Ground Venison Meat
- ½ Tablespoons Onion Powder
- ½ Tablespoons Garlic Powder
- 1-½ Tablespoon Worcestershire Sauce, Divided
- 1 Tablespoon Flat-leaf Parsley, Minced
- ½ Tablespoons Butter Or Margarine
- ½ Small Yellow Onion, Diced
- 1 Green Bell Pepper, Diced
- 1 Tablespoon Ketchup
- 2 teaspoons Salt
- 2 teaspoons Fresh Ground Black Pepper
- 1 Tablespoon Cornstarch
- 1 cup Beef Broth Or Vegetable Broth
- 4 Buns, To Serve
- 8 ounces, weight Cheddar Or Provolone Cheese
Preparation
In large skillet over medium heat, cook bacon until crispy. Remove, and drain bacon on paper towels. When cool enough to touch, cut bacon into 1/4-inch dice. Discard bacon fat, and wipe skillet clean.
Break up venison in bowl. Add onion powder, garlic powder, bacon, 1/2 tablespoon Worchestershire sauce, and parsley. Mix until well combined. Let rest in fridge for 20 minutes. Remove from fridge and let sit out for 10 minutes
Add venison to skillet and cook over medium heat, until venison is brown. Remove from skillet and set aside.
Add butter. Once butter is melted, add onion and saute for 2–3 minutes until translucent. Add bell peppers, and saute for another 3–4 minutes, until peppers are just soft.
Return venison to skillet. Add ketchup, remaining Worchestershire sauce, salt and pepper, and combine well. Mix cornstarch and broth together in a separate bowl, and add to skillet. Allow broth to absorb, stirring occasionally. You don’t want it to completely absorb, or it won’t have the traditional “sloppy” texture. You want it to absorb about 75%.
Melt the cheese in microwave for about 30 seconds. Portion sloppy joes onto buns, and add melted cheese on top of each sandwich.
