Camp-Kitchen Elk Sloppy Joes

Easy, hearty, and forgiving—just right after a long day outdoors, whether you’re out hunting, trapping or fishing. Makes 4–6 sandwiches; about 30 minutes.

Ingredients

• 1½ lb ground elk
• 1 tbsp oil or butter (elk is lean and can use a little help)
• 1 small onion, diced (or 1 tbsp dried minced onion)
• 1 bell pepper, diced (optional)
• 1 cup ketchup
• 2 tbsp tomato paste (optional; skip if packing light)
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar or maple syrup
• 1 tsp mustard
• ½ tsp garlic powder
• ½ tsp smoked paprika or chili powder
• Salt and black pepper
• 4–6 buns

One-pan method

1. Heat oil in a skillet over medium-high heat. Add onion and pepper; cook until softened, about 3–4 minutes.
2. Add elk and break it up with a spoon. Cook until browned, stirring occasionally.
3. Stir in ketchup, tomato paste, Worcestershire, sugar, mustard, garlic powder, paprika, and a few grinds of pepper.
4. Simmer uncovered for 8–10 minutes, stirring now and then. Add a splash of water if it gets too thick; simmer longer if it’s too loose.
5. Check the ground elk with a food thermometer: cook to 160°F (71°C). Serve on buns.

Trail-friendly tweaks

• Pack-light version: Use dried onion, garlic powder, ketchup packets, and leave out the bell pepper and tomato paste.
• More heat: Add hot sauce, cayenne, or chopped jalapeño.
• No buns? Spoon it over baked potatoes, rice, or a tortilla.
• Make ahead: Cook at home, chill promptly, and reheat thoroughly at camp. Keep raw meat cold in a cooler and separate from ready-to-eat food.

Small but important camp note: Don’t rely on color alone—ground meat needs a thermometer check. (FOODSAFETY)