Chef Jeff - Recipes - MEN GONE WILD: Shredded Venison ’n’ Slaw SlidersShredded Venison ’n’ Slaw Sliders
2 pounds venison or elk boneless chuck or stew meat, cut into 1-inch cubes (see note)
½ cup chopped onion
1 cup water
1 cup Sportsman’s or Smokin’ Trigger BBQ Sauce or your favorite sweet and spicy barbecue sauce (see note)
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1 teaspoon salt
4 cups shredded cabbage
12 sandwich buns, split
In Dutch oven, bring meat (venison or elk), onion and water to a boil. Reduce heat; cover and simmer 2 hours or until tender.
Remove meat with a slotted spoon; shred with two forks and set aside. Skim fat from cooking liquid.
Stir in BBQ Sauce, horseradish, mustard and salt. Add shredded meat and cabbage. Bring to a boil, adding up to ¼ cup water if more liquid is needed.
Reduce heat; cover and simmer 45 minutes or until cabbage is tender. Spoon 1/3 cup onto each sandwich bun.
(Note: Cut into 1-inch cubes because larger chunks of venison won’t shred easily.)
Yield: 12 sandwiches.