Venison sliders!

This is a recipe from Tasty that has been modified for venison.

Start with ground venison and season well. I used salt, pepper, cayenne, Worcestershire sauce, EVOO, red onion, nutmeg, hot pepper, dry onion soup mix, fresh parsley.

Give this a good mix. I used a straight spatula instead of mixing by hand.

Spread out evenly in a 9×13 pan. I measured the bread and kept it that size. You can make some divots for more even cooking.

In a preheated oven at 350° I baked it for 12 minutes precisely.

I could’ve done it for 10 minutes, and have some pink left.

In another dish I split the sweet rolls in half lengthwise and brushed with butter then I transferred the meat onto this half of the bread. I added some pepper jack cheese and then the top of the bread. Then I brush it with butter and added some sesame seeds. I baked in the oven for about five minutes, just enough to melt the cheese. Then take it out cut along the scored lines and serve immediately.

They came out quite well. The sweetness from the bread paired with the heat from the cheese went well with the venison.

Give it a try!


Here I used:

1 pound of ground venison

1 small red onion

4 cloves of garlic crushed

1 teaspoon ground nutmeg

1/4 cup of chopped parsley

One pack of onion soup mix

2 tsp Sriracha (optional)

2 tablespoons of EVOO

Six slices of pepper jack cheese

one loaf of sweet Hawaiian rolls cut lengthwise

2 tbsp melted butter

sesame seeds for garnish

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