Memphis-Style Pulled Venison Sliders

Method

Step 1: To braise the venison: In a medium Dutch oven, heat the grapeseed oil to medium-high heat. Pat the venison roasts dry with a paper towel. Season each with ½ tsp of the salt and ¼ tsp of the ground black pepper, coating all sides. Gently place the roasts in the hot Dutch oven, and sear on each side until caramelized and crispy, about 5 minutes per side.

Step 2: Turn off the heat and gently pour in the beer to deglaze the pot. Add the onions, garlic, bay leaf, and barbecue sauce. Return the heat to low and bring the sauce to a simmer. Cover and cook for 3 hours, turning the roasts every 30 minutes.

Step 3: Remove the lid and simmer, turning and basting the roasts with the sauce every 15 minutes, until fork tender and falling apart, 30 to 45 minutes.

Step 4: Meanwhile, to prepare the slaw: In a large bowl, whisk together the mayonnaise, Dijon, vinegar, sugar, celery seeds, and onion powder. Add the cabbage and carrots and stir to evenly distribute. Season with kosher salt. Cover and store in the refrigerator until ready to serve.

Step 5: To prepare the quick-pickled jalapeños: In a small bowl, combine the sliced jalapeños, sugar, vinegar, and a pinch of salt. Cover and let rest at room temperature until ready to serve.

Step 6: Once the venison is ready, transfer the roasts to a small casserole dish. Using two forks, gently pull the venison roasts apart until completely shredded. Spoon ½ cup of the braising liquid into the dish and stir to combine.

Step 7: Spoon about ¼ cup of the shredded venison onto a slider bun. Top with more braising liquid, if desired, a couple tablespoons of the slaw, and a pinch of pickled jalapeños. Serve warm.