Venison Sliders
Ingredients:
- 1 whole Slice Of Soft White Bread, or bread crumbs
- ¼ cups Buttermilk, Half And Half, Or Heavy Cream
- 2 cloves Garlic, Grated
- 1 Tablespoon Grated Onion
- 2 teaspoons Worcestershire Sauce
- 2 teaspoons Soy Sauce
- ½ teaspoons Ground Pepper
- 1 teaspoon Salt
- 1-½ pound Ground Venison
- 2 Tablespoons Olive Oil, For Frying
- 24 whole Mini Rolls Purchased, I like the Hawaiian rolls
- Burger Garnishes Of Choice
INSTRUCTIONS:
In a large bowl, make the panade by combining the white bread or bread crumbs and dairy (butermilk, cream, etc) together, making it into a paste. Add garlic, onion, Worcestershire sauce, soy sauce, pepper and salt. Using your clean hands, combine ground venison and panade mixture well.
Form mini-patties making them about 1.5 to 2 inch in diameter. Heat your largest frying pan to medium-high until it reaches the smoking point. Put a tablespoon of olive oil in, swirl the oil to coat the pan, and put venison slider patties in to sear. Cook until you reach a dark crust on both sides, or you can cook on the grill heat grill and sear both sides for 2mins then continue to cook to your preferred method, I like medium to medium rare.
Assemble sliders on buns and serve with your favorite garnish.
Suggested garnishes:Mayo, mustard, ketchup, dill pickles, lettuce, tomato slices, sliced cheese squares to fit the burgers/pepper jack, cheddar or american, onion, bacon, sautéed mushroom slices or any toppings of your choice.
Pool room mustard slaw is great also. Get your chips and bring an appetite!