Antelope Sloppy Joe Sliders

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Justin Townsend

Editor-in-Chief at Harvesting Nature

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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Recipe Contributed by Editor-in-Chief J. Townsend

I spent a total of 34 hours in the truck ride to and from Wyoming just a few weeks ago. All of those hours lead to some wild thoughts and some time to look inward and reflect. I had two major take-aways from my ride. The first being, I have neglected one of my greatest passions, hunting and preparing wild game and fish. The second, I felt as though I was returning from an exodus and this trip was my change to adjust my rudder and get back on course.

This recipe breaks almost three years of silence from my wild game kitchen, so I chose to cook what many would call, “an oldie but a goodie.” Sloppy Joe sandwiches flood my mind with fond memories from a childhood past. My daughter only eats wild meat and fish as her sources of fleshy protein the recipe is also a chance to share the nostalgia of my childhood with her in a hope to create memories of her own. Oh yeah, pineapple is in season here in South Florida so I tossed that in there for you as well. Enjoy!

The Meat:

1 tbsp oil

1 lbs ground antelope

1/4 yellow onion, minced

1/4 green bell pepper, minced

3 garlic cloves, minced

1/4 cup minced pineapples

The Sauce:

2 tbsp maple syrup

1 tbsp creole/brown mustard

2/3 cup ketchup

1 tbsp Worcestershire sauce

1 tsp chipotle chili powder (Chipotle optional)

1 tsp smoked paprika

2 tbsp apple cider vinegar

1 tsp soy sauce

1/2 tsp black pepper

1/4 tsp cayenne pepper (optional)

3/4 cup tomato sauce

The Bread:

2 tbsp butter

12, Hawaiian Sweet Rolls

The Garnish: Grilled Jalapenos, Pickle Slices, Shredded Cabbage, or Cheese

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Preparation:

1. Bring large cast iron skillet over medium heat
2. Add oil, ground antelope, minced bell pepper, garlic, onion, and pineapple to skillet
3. Cook meat until brown, approximately 3-5 minutes
4. While cooking, add the remaining ingredients, excluding butter and Hawaiian Sweet Rolls to a blender and mix until smooth
5. Add mixture to the meat in the skillet and reduce heat to medium-low.
6. Cook for 10 minutes, stirring frequently
7. Add butter and stir vigorously as the butter melts (This thickens the sauce)
8. Remove meat from heat
9. Bring a large non-stick skillet to medium heat
10. Melt butter in the non-stick skillet and toast the rolls
11. Form sliders and garnish with your choice of delicious add-on.