Recipe courtesy of Brad Farmerie
Save Recipe Print
New Zealand Venison Sliders with Tomato Chile Jam
Total:
2 hr 45 min
Prep:
35 min
Cook:
2 hr 10 min
Yield:
12 sliders
Level:
Easy
Total:
2 hr 45 min
Prep:
35 min
Cook:
2 hr 10 min
Yield:
12 sliders
Level:
Easy

Ingredients

Tomato Chile Jam:

Directions

Combine the beef, venison, oil, salt, cinnamon, oregano, pepper and parsley in a mixing bowl. Use a spoon, spatula or your hands to blend it thoroughly. Form the meat into twelve 3-ounce sliders, and refrigerate until cooking time. 

Brush the sliders with olive oil and cook on a preheated very hot grill or in a nonstick pan for 1 to 2 minutes on each side. Do not overcook! This lovely lean meat is best served rare or medium-rare. 

Place the grilled venison sliders on a bun, top with Tomato Chile Jam and cover with the bun top. Finish by skewering a cornichon and driving the skewer through the top bun, the slider and the bottom bun to keep them intact and easy to eat. Repeat with all the sliders. 

Place the sliders on a platter and waste no time getting them to your guests and into your mouth!

Tomato Chile Jam:

Combine the tomatoes, sugar, vinegar, fish sauce, garlic, chiles and ginger in a saucepot. Bring the mixture to a boil over medium heat. Reduce the heat to low and cook for about 2 hours, stirring all the time to make sure it doesn't scorch on the bottom. Allow the thick, glossy condiment to cool to room temperature, and refrigerate till needed. Cook's Note: This will make more than needed, but this sauce is mildly addictive and you will be happy to have some stashed away in your refrigerator for any grilled meat, fish or prawns. It lasts for over a month when stored properly in a sealed container.

More from:

Eats Across America

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New Orleans-Style Barbecued Shrimp

Recipe courtesy of Giada De Laurentiis

New Zealand Tai Snapper

Recipe courtesy of Neal Fraser

Grilled New Zealand Lamb Rack

Recipe courtesy of Ming Tsai

New Zealand Rack of Lamb with Sweet Potato Mash and Three Bean Ragout

Recipe courtesy of Robert Irvine

Grilled New Zealand Lamb Rack with Asian Ratatouille, Shoestring Potatoes, and Roasted Garlic Infused Jus

Recipe courtesy of Ming Tsai|Budi Kazali

Grilled New Zealand Lamb Rack with Five Spice Root Vegetable Gratin and Star Anise Demi Glace

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword