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Spicy Venison Bannock Sliders with Lingonberry Aioli
Prep: 20 minutes
Cook: 15 minutes
Servings: 6 sliders
Reinventing the Slider with Wild Flavours
Move over, standard beef patty. These sliders introduce the rich, gamey flavour of venison, kicked up a notch with a touch of chili heat. The patties are housed in pillowy, slightly sweet bannock buns, providing the perfect contrast in texture. A swipe of tangy lingonberry aioli cuts through the richness, creating a perfectly balanced, unforgettable bite.
Materials
- For the Bannock Buns: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1 tbsp sugar, 1/4 cup cold butter (cubed), 1 cup buttermilk
- For the Venison Patties: 1 lb ground venison, 1 tsp garlic powder, 1/2 tsp red pepper flakes, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp Worcestershire sauce
- For the Lingonberry Aioli: 1/2 cup mayonnaise, 2 tbsp lingonberry jam or sauce, 1 tsp Dijon mustard, 1 clove garlic (minced)
- For Assembly: Arugula leaves, sliced sharp cheddar cheese (optional)
Preparation
- Make the Lingonberry Aioli: In a small bowl, whisk together the mayonnaise, lingonberry jam, Dijon mustard, and minced garlic until smooth. Cover and refrigerate until ready to use.
- Prepare the Patties: In a medium bowl, gently mix the ground venison with garlic powder, red pepper flakes, salt, pepper, and Worcestershire sauce. Form into 6 small patties, slightly larger than your planned buns.
- Prepare the Bannock Dough: In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in the butter until crumbly. Stir in the buttermilk to form a soft dough. On a floured surface, divide the dough into 6 equal pieces and shape into small, round buns.
Cooking
- Bake the Bannock Buns: Place the buns on a baking sheet. Bake in a preheated oven at 400°F (200°C) for 12-15 minutes, or until golden brown. Alternatively, they can be pan-fried in a little oil.
- Cook the Venison Sliders: Heat a lightly oiled skillet or grill pan over medium-high heat. Cook the patties for 3-4 minutes per side for medium-rare, or to your desired doneness. If using cheese, add a slice during the last minute of cooking.
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