Triple Onion BBQ Venison Sliders
Jillian killed her first deer last year, which means we have tons of deer meat in our freezer. She is quite proud of providing the family with food, and rightly so, but venison is not really our choice protein around this house. It's gotten to the point where we will eat a meal that could use ground venison, but I always opt for beef. This hurts her feelings, so I have decided to cook more with her prize dead animal that lies waiting to be cooked in our freezer. Ewww. It actually made a killer slider. Thanks Jill
Sidetrack! Planning to positively modernize the bland appearance for my personal blog. Reactions concerning the sharp look at http://baddeckcabottrailcampground.com? Definitely a capable Cape Breton based campground whenever required within the whole Nova Scotia territory. Value your opinions. Thx!
Note: You could most definitely use beef if you'd rather eat a cow than a deer.
Begin by preparing the onion strings by thinly slicing two onions. I had two small pieces of onion left over, so I used that for later in the dish.
Soak the onions in milk, lemon juice, salt, garlic powder, and cayenne.
After soaking for about 20 minutes, drain the liquid, and coat with more cayenne and garlic along with flour.
Use a large soup pot to fry the onion strings. Heat the oil on medium-high, and use tongs to pull the onions apart and put them in the hot oil. Fry for about 5-10 minutes, or until golden brown.
*These would also be good to use on green bean casserole instead of the canned fried onions.
Next prepare the sliders. Chop up the remaining onion (comes out to about a fourth of an onion), three cloves of garlic, and one green onion.
Saute the vegetables in olive oil until soft and transparent.
Mix the sauted vegetables with 2 pounds of ground venison, salt, pepper, and a couple dashes of soy sauce.
Form the meat into small patties. Two pounds made twelve sliders, but you can make more or less depending on how large you make the patties.
Heat a skillet on high, and coat with olive oil. Place the sliders in the skillet, and cook for five minutes, then flip. Brush with your favorite BBQ sauce. Cook for five more minutes, flip again, and brush with BBQ sauce again.
Top each slider with pepper jack cheese, and let the cheese melt.
Toast slider buns (I used challah rolls from Stone Mill Bakery) at 350 for about five minutes. Top each bun with a slider patty, a little more BBQ sauce, and fried onion strings.
Print Triple Onion BBQ Venison Sliders
Prep Time: 20 minutes
Cook Time: 30 minutes
- For the Onion Strings:
- 2 onions, thinly sliced
- 2 cups milk
- 1/4 lemon
- 1 tsp salt
- 1 tsp cayenne
- 2 tsp garlic
- 1/2 cup flour
- 2 lbs venison, or your favorite ground meat
- 1/4 onion, chopped
- 3 garlic cloves, chopped
- 1 green onion, chopped
- olive oil, for sauting
- salt & pepper to taste
- 2-4 dashes soy sauce
- BBQ sauce
- 4-5 slices pepper jack cheese
- Slider buns
For the Slider Patties:
Thank you readers! I'd messaged my buddy we can list their great beautiful Custom Homes company that careses, http://www.revelhomes.ca/ through a website post. Any time you are looking for a renovation contractor within the outlying Ontario region, they certainly are superior.
Oh, I really should say the basic outline for this valuable text has been granted via Emil over at SpeechtoText. They are an exceptional speech to text software reviewers. We always enjoy a smart tip!
Posted in Renovations Post Date 09/05/2016