Ain't Yo Mama's Sloppy Joe!

This ain't yo mama's Sloppy Joe is a recipe put together by Andrew from the Map Reading Challenge. The recipe will be included below exactly as Andrew emailed it to me. It is a very tasty venison Sloppy Joe recipe and I do recommend giving it a try.
To see Andrew's hunting video follow this link https://www.youtube.com/watch?v=BCnpLM7DvvA
Note from Andrew: ALL MEASUREMENTS ARE APPROXIMATE. The beauty of this recipe is that measurements don't need to be precise. If you don't have an item or two on the ingredient list, don't sweat it. Remember: This Ain't Yo Mamma's Sloppy Joe! Season to taste with whatever items are in your pantry, & it will be great!

Several lbs of Trimmed Venison, 1.5"+- sized chunks
1 cup Flour+-
Oil
2.5 Cups Good Red Wine (Pour 1 cup for yourself, and reserve the rest for the recipe!)
Handful of Parsley, Sage, Rosemary & Thyme
5 Cloves fresh Garlic
32oz Stock (chicken, veggie or beef) - Heated Up

2 Tbsp Cider Vinegar
4 Tbsp Tomato Paste
1 Tsp Ground Mustard Powder
1 Tsp Ground Onion Powder
1 Tsp Garlic Powder
1 Tbsp Ground Cumin
1 Tbsp Ground Coriander
1 Tsp Paprika
1 Tsp Ancho Chili Powder ( or a few whole chilies - to taste)
1 Tbsp Chinese 5 Spice
Orange Zest from 1 Medium Orange
Salt & Pepper

Onions & Peppers - Large Dice

Sauce
½ Cup Ketchup
1 Tbsp Whole Grain Mustard
1 Tbsp Honey or Apple Jam
1 Tbsp Worstchester Sauce
1 Tbsp Terraki
1 Tbsp Molassas
1 Tbsp Cider Vinegar
¼ Cup Brown Sugar

Fresh Cole Slaw
Bakery Rolls

Season the Venison cubes with salt & pepper, then dust with flour. Brown over semi-high heat in small batches with a few tbsp of oil. Don't overcrowd the pan, and just cook until edges are slightly brown, then set aside (do not cook through). Lightly cook the garlic in same pan and combine with the herbs. Then deglaze the pan with the wine. Add the browned meat into a large pot, dutch oven or slow cooker, and add the wine and just enough hot broth to barely cover. Add the next 12 ingredients and slowly simmer until completely tender and thickened (approx. 3.5 hours), mixing as necessary so that bottom of pot doesn't burn.

Separately, sauté the onions and pepper with a little oil until lightly caramelized, then add to the cooked venison.

Mix the sauce ingredients separately, then incorporate into the cooked venison - to taste. Serve hot on the bakery rolls, topped with some fresh cole slaw. Enjoy!!!

When Andrew posts some cooking videos I will place the link following this sentence. (Come on Andrew, get on it.)