So, dust off a quart jar of a previous season's deer or elk and be ready to eat in five minutes. This is a great go-to for quick dinners or one-pot campsite grub.
1/4 pound bacon, chopped in small pieces
1 quart venison stew meat
1 large yellow onion, chopped
1/4 c. brown sugar
1/4 c. red wine vinegar
1 Tbl. ground cumin
1/4 tsp. chili powder
2 Tbls. minced garlic
1 Tbls. prepared Dijon mustard
1/2 c. ketchup
14 oz. can of diced or stewed tomatoes
salt and pepper to taste
In a large cast iron skillet, cook bacon pieces until crispy. Drain a little of the grease (Note: Not too much. Bacon grease is the true nectar of the gods!). Add chopped onions and cook until almost clear over medium heat.
In a blender (or Vita-Mix), add everything else except the venison and blend until smooth.
Drain some of the water from the jar of venison and add meat to bacon/onion mix and heat through thoroughly (until all liquids are gone and meat just starts to look "dry"). Now add the sauce from the blender, a little at a time, until you get the "sloppiness" you desire and heat through.
Garnish with grilled onions (optional) and serve on warm burger buns with your favorite sides and beverage.