Ingredients:
1 1/2 lbs ground moose, will be awesome with deer too
3-4 stalks celery, chopped
1 medium onion, chopped
1/2 red pepper, chopped
2 cups (12 ounces) tomato sauce (I used a bland-ish pasta sauce)
1/2 cup ketchup
1/2 cup barbecue sauce (I used Sweet Baby Ray's)
1 tablespoon brown sugar
1 1/2 teaspoons dry mustard
1 1/2 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 teaspoon cumin
1/2 tsp lemon juice
1 TBSP garlic butter (to help moisten meat)
1 Ounce 40 Creek (cause that's how I roll)
Salt and pepper to taste
Throw in a whole jalapeno if you want some heat, remove before serving and chop up for some extra POW!
Directions:
1 In a large skillet, brown ground beef (use garlic butter for moose/venison) celery and onion. Drain fat if using beef.
2 Stir in remaining ingredients, simmer covered, 30-40 minutes, stirring occasionally.
3 Simmer uncovered until sauce thickens to desired consistency
4 Serve on toasted buns topped with French's crispy or sauteed onions
1 1/2 lbs ground moose, will be awesome with deer too
3-4 stalks celery, chopped
1 medium onion, chopped
1/2 red pepper, chopped
2 cups (12 ounces) tomato sauce (I used a bland-ish pasta sauce)
1/2 cup ketchup
1/2 cup barbecue sauce (I used Sweet Baby Ray's)
1 tablespoon brown sugar
1 1/2 teaspoons dry mustard
1 1/2 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 teaspoon cumin
1/2 tsp lemon juice
1 TBSP garlic butter (to help moisten meat)
1 Ounce 40 Creek (cause that's how I roll)
Salt and pepper to taste
Throw in a whole jalapeno if you want some heat, remove before serving and chop up for some extra POW!
Directions:
1 In a large skillet, brown ground beef (use garlic butter for moose/venison) celery and onion. Drain fat if using beef.
2 Stir in remaining ingredients, simmer covered, 30-40 minutes, stirring occasionally.
3 Simmer uncovered until sauce thickens to desired consistency
4 Serve on toasted buns topped with French's crispy or sauteed onions
