New Zealand Venison Sliders with Tomato Chile Jam Recipe

New Zealand Venison Sliders with Tomato Chile Jam

• Difficulty: Easy
• Servings: 12 sliders
• Nutrition Per Serving (1 of 12 servings): Calories 546, Total Fat 11 g, Saturated Fat 4 g, Carbohydrates 92 g, Dietary Fiber 4 g, Sugar 69 g, Protein 20 g, Cholesterol 34 mg, Sodium 838 mg
• Total Time: 2 hr 45 min
• Preparation: 35 min
• Cooking: 2 hr 10 min

Fire up your grill and dive into these irresistible New Zealand Venison Slidersjuicy, flavorful bites blending tender farmed venison with a sweet-spicy Tomato Chile Jam that'll have everyone reaching for seconds!

Ingredients:

• Approximately 1 pound (500g) ground beef
• About 1 pound (500g) farmed ground New Zealand venison (leg cut recommended for cost-effectiveness, but any cut works)
• 2 teaspoons extra-virgin olive oil, plus extra for brushing
• 2 teaspoons flake sea salt (e.g., Maldon)
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1 small bunch fresh flat-leaf parsley, leaves finely chopped
• 12 slider buns
• Tomato Chile Jam (recipe below)
• 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-sized piece fresh ginger, peeled and grated

Instructions:

1. In a mixing bowl, combine the ground beef, venison, olive oil, sea salt, cinnamon, oregano, pepper, and parsley. Mix thoroughly using a spoon, spatula, or your hands. Shape into twelve 3-ounce sliders and refrigerate until ready to cook.
2. Brush each slider lightly with olive oil. Grill over a very hot surface or cook in a nonstick skillet for 1 to 2 minutes per side. Keep this lean meat juicyaim for rare or medium-rare!
3. Assemble each slider on a bun with a generous spread of Tomato Chile Jam, top with the bun, and skewer a cornichon through for a fun, secure bite. Repeat for all sliders.
4. Plate them up on a serving platter and serve immediatelythese sliders shine hot off the grill!

Making the Tomato Chile Jam:

1. Combine tomatoes, sugar, cider vinegar, fish sauce, garlic, chiles, and ginger in a saucepan. Bring to a boil over medium heat.
2. Reduce to low and simmer for about 2 hours, stirring often to avoid sticking and create that irresistible glossy shine.
3. Once thickened, remove from heat and cool to room temperature.
4. Refrigerate until ready. This addictive jam makes extraperfect for grilled meats, seafood, or prawnsand lasts over a month in a sealed container in the fridge. Your new go-to condiment!