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.

Preparation time: 15M
Cooking time: 4-5H
Serves: 16 sliders
Difficulty:

Ingredients

 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


Slaw:


  • 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


Method

Step 1

To braise the venison: In a medium Dutch oven, heat the grapeseed oil to medium-high heat. Pat the venison roasts dry with a paper towel. Season each with ½ tsp of the salt and ¼ tsp of the ground black pepper, coating all sides. Gently place the roasts in the hot Dutch oven, and sear on each side until caramelized and crispy, about 5 minutes per side.

Step 2

Turn off the heat and gently pour in the beer to deglaze the pot. Add the onions, garlic, bay leaf, and barbecue sauce. Return the heat to low and bring the sauce to a simmer. Cover and cook for 3 hours, turning the roasts every 30 minutes.

Step 3

Remove the lid and simmer, turning and basting the roasts with the sauce every 15 minutes, until fork tender and falling apart, 30 to 45 minutes.

Step 4

Meanwhile, to prepare the slaw: In a large bowl, whisk together the mayonnaise, Dijon, vinegar, sugar, celery seeds, and onion powder. Add the cabbage and carrots and stir to evenly distribute. Season with kosher salt. Cover and store in the refrigerator until ready to serve.

Step 5

To prepare the quick-pickled jalapeños: In a small bowl, combine the sliced jalapeños, sugar, vinegar, and a pinch of salt. Cover and let rest at room temperature until ready to serve.

Step 6

Once the venison is ready, transfer the roasts to a small casserole dish. Using two forks, gently pull the venison roasts apart until completely shredded. Spoon ½ cup of the braising liquid into the dish and stir to combine.

Step 7

Spoon about ¼ cup of the shredded venison onto a slider bun. Top with more braising liquid, if desired, a couple tablespoons of the slaw, and a pinch of pickled jalapeños. Serve warm.

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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