6 slider buns 2 pounds braised meat (recipe below) 2 cups cherry chutney BBQ sauce (recipe below) 1 cup mayonnaise 1 cup cilantro lime slaw (recipe below) Braised Meat 3 pounds venison
6 slider buns
2 pounds braised meat (recipe below)
2 cups cherry chutney BBQ sauce (recipe below)
1 cup mayonnaise
1 cup cilantro lime slaw (recipe below)
3 pounds venisonelk or bear
1 cup beef bouillon
2 tablespoons sesame oil
2 tablespoons soy sauce
Cilantro Lime Slaw
1/2 cup mayo
1/4 cup honey
1 teaspoon fresh squeezed lime juice
1 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup thinly sliced green onion
1/4 cup corn
1/4 cup minced cilantro
Cherry Chutney BBQ Sauce
2 tablespoons sesame oil
2 cloves minced garlic
1 teaspoon fresh rosemary
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups chopped cherries fresh or frozen
1/4 cup creamed honey
1 cup BBQ sauce (Sweet Baby Ray’s or your favorite pantry BBQ sauce)
Braise the meat.
Step 1: Sear meat in hot oil until outside is brown and caramelized. Do not cook meat through.
Step 2: Add liquid. Use the beef bouillon, sesame oil, and soy sauce, or get creative. This can be wine, beer, coconut cream, broth, cider, soda, etc. One or two cups of liquid is enough. It’s not necessary for meat to be completely submerged; too much liquid can lead to a “stringy” result.
Step 3: Cover and simmer meat over low heat or in the oven for several hours until the meat is tender and pulls apart easily with a fork. How long the meat cooks depends on the size and cut of the meat. About 35 to 40 minutes per pound in a 325-degree oven will get the job done, but cooking at a lower temp for a longer time can create a juicier, more tender roast.
While the meat is braising, make the slaw and then the cherry chutney BBQ sauce.
For the slaw, combine mayo, honey, and lime juice in a large bowl, and stir until smooth. Incorporate the rest of the slaw ingredients into the dressing and distribute evenly. Refrigerate until ready to use.
For the cherry chutney BBQ sauce, heat sesame oil over medium heat in a stockpot. Add garlic, rosemary, ginger, cinnamon, and salt and sauté for 1 minute or until the garlic smells fragrant. Add chopped cherries and honey, stir to combine, and bring to a low boil. Let cherries simmer for 1 hour after it thickens. Stir in prepared BBQ sauce. Remove from heat and set aside to cool.
Assemble the sliders.
Add 2 cups of the cherry chutney BBQ sauce to 2 pounds of braised meat and stir. Cut the slider buns in half. Slather each half with mayo. Stack the meat on the bottom bun and top with cilantro lime slaw. Cover with the top bun.