The Most Delicious Elk Sloppy Joes

There’s nothing better than a cozy, easy dinner that still feels nourishing — and these elk sloppy joes have quickly become one of my favorites. The sauce is simple, made with strained tomatoes, coconut aminos, Dijon, and a touch of maple to balance everything out. It’s flavorful without being heavy, and comes together with everyday ingredients.

I served mine on my sourdough brioche buns, toasted with cheddar until melted and golden. Add quick-pickled onions and crunchy pickles and you get that perfect mix of savory, sweet, and tangy. It’s such a good weeknight meal and tastes even better the next day.

Why Elk?

Elk is one of my favorite proteins to cook with — it’s naturally lean, extremely nutrient-dense, and has a clean flavor that pairs exceptionally well with tomato-based sauces and warming spices. If you don’t have elk, grass-fed beef works just as well.

Elk Sloppy Joes

A cozy, high-protein twist on classic sloppy joes made with lean ground elk, veggies, and a simple sweet-tangy sauce. Serve on toasted sourdough brioche buns with cheddar, pickled onions, and pickles for an easy, flavorful weeknight meal.

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Course: Main Course

Servings: 4

Author: Ella Stephens

Ingredients

For the sloppy joe sauce

• 16 oz organic strained tomatoes I used Bionaturae
• 2 tbsp tomato paste Bionaturae Organics
• 3 tbsp coconut aminos I love Big tree Farms
• 2 tbsp white wine vinegar
• 1/2 tbsp dijon mustard
• 1 tbsp maple syrup
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp ground cloves

For the filling

• 1 Ib ground elk or grass-fed beef
• 1/2 yellow onion diced
• 1/2 cup celery diced
• 1/2 cup carrot diced
• 1 red or green bell pepper diced
• 1 jalapeno diced
• 2 tsp minced garlic
• 1-2 tbsp olive oil for sauteing

To serve

Instructions

• Make the sauce: In a bowl, whisk together the strained tomatoes, tomato paste, coconut aminos, white wine vinegar, Dijon mustard, maple syrup, salt, chili powder, paprika, and ground cloves. Set aside.
• Cook the elk: Add the ground elk to a Dutch oven and cook fully, breaking it up as it browns. Once cooked, remove it from the pot and set aside.
• Sauté the vegetables: Heat 1–2 tbsp olive oil in the same Dutch oven over medium heat. Add the onion, carrot, celery, bell pepper, and jalapeño. Sauté until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
• Combine everything: Return the cooked elk to the pot. Pour in the sloppy joe sauce and stir until everything is evenly coated.
• Simmer:Reduce heat to low and simmer for 15–20 minutes, allowing the sauce to thicken and the flavors to come together.
• Toast the buns: While the filling simmers, toast the sourdough brioche buns in a skillet or under the broiler. Add cheddar to melt if using.
• Assemble: Pile the elk mixture onto the toasted buns and top with pickled onions and pickles.