New Zealand Venison Sliders with Tomato Chile Jam

Total Time:
2 hr 45 min
Prep:
35 min
Cook:
2 hr 10 min

Yield:
12 sliders
Level:
Easy

Ingredients
  • About 1 pound (500g) ground beef
  • About 1 pound (500g) farmed ground New Zealand venison (any cut will do but the most cost effective is from the leg)
  • 2 teaspoons extra-virgin olive oil, plus more for brushing
  • 2 teaspoons flake sea salt, such as Maldon
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground pepper
  • 1 small bunch fresh flat-leaf parsley, leaves removed and finely chopped
  • 12 slider buns
  • Tomato Chile Jam, recipe follows
  • 12 cornichons
  • Tomato Chile Jam:
  • 3 pounds peeled canned tomatoes
  • About 3 cups (750g) sugar
  • 1/2 cup plus 1 tablespoon (150g) cider vinegar
  • 1 1/2 teaspoons (25ml) fish sauce
  • 5 large cloves garlic, minced
  • 4 red hot chiles, finely chopped
  • 1 thumb fresh ginger, peeled and grated
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.


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    This recipe is featured in:

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