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Try SavoraSmoked Elk Sloppy Joes on Potato Buns
Elevate the classic Sloppy Joe with lean smoked elk and a tangy tomato-blackberry reduction, all served on homemade potato buns. A comforting and flavorful twist on a childhood favorite!
Ingredients
- Smoked Elk (ground)2 lbs
- count Potato Buns8
- Tomato Paste6 oz
- Blackberries1 cup
- Onion1 medium
- Garlic2 cloves
- Worcestershire Sauce2 tablespoons
- Apple Cider Vinegar1 tablespoon
- Brown Sugar1 tablespoon
- Smoked Paprika1 teaspoon
- Chili Powder1/2 teaspoon
- Olive Oil2 tablespoons
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
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Learn MoreMethod
Preheat oven to 375°F (190°C) if baking potato buns from scratch. Prepare buns according to recipe or package instructions.
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Add ground smoked elk to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.
Stir in tomato paste, blackberries, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, salt, and pepper. Bring to a simmer.
Reduce heat to low and let simmer for at least 20 minutes, or up to an hour, stirring occasionally, allowing the flavors to meld and the sauce to thicken.
Taste and adjust seasonings as needed. Add more brown sugar for sweetness, chili powder for heat, or vinegar for tang.
If baking buns, remove from oven and let cool slightly.
Spoon the elk mixture onto the potato buns and serve immediately. Enjoy!
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