Venison Sliders

• 1 whole Slice Of Soft White Bread
• 1/4 cups Buttermilk, Half And Half, Or Heavy Cream
• 2 cloves Garlic, Grated
• 1 Tablespoon Grated Onion
• 2 teaspoons Worcestershire Sauce
• 2 teaspoons Soy Sauce
• 1/2 teaspoons Ground Pepper
• 1 teaspoon Salt
• 1- 1/2 pound Ground Venison
• 2 Tablespoons Olive Oil, For Frying
• 24 whole Mini Rolls Purchased Or Homemade
• Burger Garnishes Of Choice

1. 1.
2. In a large bowl, make the panade by combining the white bread and dairy (butermilk, cream, etc) together, making it into a paste.
3. Add garlic, onion, Worcestershire sauce, soy sauce, pepper and salt.
4. Using your clean hands, combine ground venison and panade mixture well.
5. 2.
6. Form mini-patties making them about 1 1/2 inch in diameter.
7. Heat your largest frying pan to medium-high until it reaches the smoking point.
8. Put a tablespoon of olive oil in, swirl the oil to coat the pan, and put venison slider patties in to sear.
9. Cook until you reach a dark crust on both sides.
10. Put seared sliders on a sheet pan.
11. Finish searing the remaining sliders.
12. At this point, you can cover the pan full of sliders and refrigerate the patties to cook later or freeze.
13. 3.
14. If serving right away, preheat oven to 350 F. Bake patties for 7-8 minutes until cooked through.
15. 4.
16. Assemble sliders on buns and serve with your favorite garnish.
17. Suggested garnishes: Lettuce Tomato slices Sliced cheese squares to fit the burgers Caramelized onion Bacon Sauteed mushroom slices or any toppings of your choice

white bread, buttermilk, garlic, onion, worcestershire sauce, soy sauce, ground pepper, salt, ground venison, olive oil, choice

Taken from tastykitchen.com/recipes/appetizers-and-snacks/venison-sliders/ (may not work)