Everyone should have an easy dinner now and then to fall back on. I actually tend to use the easy ones on my days off of work, so that I have more time to get things done around the house or out in the world. I can't unfortunately take all the credit, but the original recipe is posted in a private forum, and I've heavily modified to make use of ingredients I generally have on hand. If you don't like things really spicy, cut the paprika by half, an omit the jalapenos all together. You could also replace the jalapenos with sweet bell peppers (I'm not a fan of the sweet, so I don't use them almost ever). Pair this with a great onion roll or kaiser roll from a local bakery if you can get them (I used the New Yorker rolls from Zingerman's Deli). I also pulled a package of corn on the cob that I froze last summer from our CSA and heated that up for along side. Expect around 15 minutes for prep (including browning the meat).
3 lb ground venison, cooked
2 c. onion, chopped
4 cloves garlic, pressed or minced
1 1/2 c. ketchup (about 16-18 oz)
1/2 c. water
3 med. jalapenos, minced
1/2 T. horseradish
4 T. brown sugar
4 T. mustard
4 T. cider vinegar
4 T. worcestershire
4 T. spicy paprika (if you can't find spicy, use chili powder instead, but don't just use the bland red powder most grocery stores stock as "paprika")
Put all ingredients in crock pot, stir and forget about it (6-8 hours on low or 3-4 hours on high).
A few final notes: the sauce is rather liquid when it first goes in, but cooks down to a great thick consistency. If you are pressed for time or don't want to use the crockpot, omit the water in the recipe to achieve similar results and mix together in a regular sauce pot on the stove. Add the venison, and cook for 10 minutes or so until everything is heated through.
Alternately if you are going to be gone longer then 8 hours, add more water to the sauce so that it does not burn. Another 1/4 cup should give you about 2 to 3 more hours.