Ingredients30 m servings 175 cals
- Heat olive oil in a skillet over medium heat; brown ground venison with jalapeno pepper in the hot oil, stirring often, until meat is crumbly and no longer pink, about 10 minutes. Stir ketchup, garlic, molasses, and yellow mustard into the venison mixture, bring to a boil, and reduce heat to low. Simmer at least 10 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 175 calories; 4 g fat; 10.6 g carbohydrates; 23.7 g protein; 86 mg cholesterol; 394 mg sodium. Full nutrition
ReviewsRead all reviews 4
04-05-16 ~ My husband loved this version of sloppys made with venison rather than hamburger. I made as written and he enjoyed them for several days in his lunch. He asked that I made them again,...
These were so good. I made a few modifications. I browned the venison with jalapenos and garlic, and use brown sugar in place of the molasses because it's what I had on hand. I've never put jala...
My picky teenage daughter even lived this! I didn't have a jalapeño on hand, so I added pickled peppers and pickles instead. I also added some Worcestire sauce and a couple of splashes of chip...