Memphis-Style Pulled Venison Sliders

Memphis-Style Pulled Venison Sliders

Move over pulled pork, there’s a new barbecue sandwich meat in town: pulled venison. We braise Silver Fern Farms Pasture-Raised New Zealand Venison Roasts in rich stout beer with garlic, bay leaf, and barbeque sauce, so it’s super tender, tangy-sweet, and savory. And then we pile the shredded, juicy venison on slider buns with pickled jalapeño and crispy, creamy slaw. It’s a quintessential summertime meal — the sort of thing you’d eat off of a compostable bamboo plate while sitting around a bonfire with your family.


 Pulled venison:

  • 2 Tbsp grapeseed oil
  • 2 14-oz packs Silver Fern Farms Pasture-Raised Venison Roasts
  • 1 tsp kosher salt, divided
  • ½ tsp freshly ground black pepper, divided
  • 1 cup stout beer
  • 1 small yellow onion, quartered
  • 2 tsp Worcestershire sauce
  • 3 garlic cloves, smashed
  • 1 bay leaf
  • ½ cup barbeque sauce, plus more for serving
  • 1 Tbsp Dijon mustard
  • 16 slider buns


  • ⅓ cup mayonnaise
  • 1 ½ tsp Dijon mustard
  • 3 Tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • ½ tsp celery seeds
  • ¼ tsp onion powder
  • 12 oz shredded cabbage
  • ¼ cup shredded carrots
  • Kosher salt, to taste
  • Quick-pickled jalapeños
  • 2 jalapeños, sliced thin with seeds
  • 1 Tbsp granulated sugar
  • 1 ½ Tbsp white wine vinegar
  • Kosher salt

Recommended cut
Venison Roast
Our Venison Roast is a lean and tender, boneless single-muscle roast with a distinctive yet delicate flavor. This rich, flavorful cut has the velvety texture of New Zealand pasture-raised venison, delicious for all palates. Sear this cut and slow-cook, or fire up the grill and enjoy over a BBQ. Pasture-raised Venison. No Added Hormones EVER. Shi...
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