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| BBQ Bison Phyllo Bites |
"Tender, BBQ-spiced shredded bison brisket is baked in mini phyllo shells for those crowd-desirable appetizers."
Ingredients :
- 1 (four.5 pound) bison brisket
- 1 half cups red meat broth
- 1/four cup Worcestershire sauce
- three tablespoons cider vinegar
- 4 teaspoons chili powder
- 1/four teaspoon cayenne pepper
- three cloves garlic, minced
- 1/2 cup bottled fish fry sauce
- 2 (1.9 ounce) programs baked miniature phyllo dough shells
- half cup shredded Cheddar cheese
- Sour cream
- Chopped fresh cilantro
Instructions :
| Prep : 40M | Cook : 30M | Ready in : 12H50M |
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- Cut bison brisket into 2-inch pieces. Place bison brisket pieces in a 4- to 5-quart sluggish cooker. Combine broth, Worcestershire sauce, vinegar, chili powder, cayenne pepper, and garlic in a medium bowl. Pour over bison portions in gradual cooker. Cover and cook dinner on low for 12 hours. Remove bison brisket pieces from cooker and location in big bowl; discard cooking juices. Use two forks to shred bison pieces. Reserve 2 cups of the shredded bison brisket within the bowl. Package the final shredded bison brisket in 2-cup quantities in airtight packing containers. Chill for up to a few days or freeze for up to 3 months.*
- Preheat oven to 375 ranges F. Arrange phyllo dough shells in a 15x10x1-inch baking pan. Stir fish fry sauce into the reserved 2 cups shredded bison inside the bowl. Divide shredded bison evenly amongst phyllo shells. Top flippantly with shredded cheese.
- Bake, uncovered, for 10 minutes or until heated thru. Top with sour cream and cilantro.
Notes :
- * Use closing meat for filling tacos, sandwiches, enchiladas, or fajitas, or for topping pizza.
- Note: Recipe developed and tested by using the Better Homes and Gardens® Test Kitchen the usage of High Plains Bison merchandise.
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