BBQ Bison Phyllo Bites
High Plains Bison BBQ Bison Phyllo Bites
Bite-size bacon with a bigger-than-life barbeque taste. Don't be surprised if the serving plate is empty before it hits the table!
- 5 lb High Plains Bison brisket
- 1½ cup beef broth
- 1/4 cup Worcestershire sauce
- 3 tbsp cider vinegar
- 4 tsp chili powder
- 1/4 tsp cayenne pepper
- 3 cloves garlic, minced
- 1/2 cup barbecue sauce
- 30 baked miniature phyllo dough shells
- 1/2 cup shredded cheddar cheese
- sour cream
- chopped fresh cilantro
- Cut High Plains Bison brisket into 2-inch pieces. Place bison brisket pieces in a 4- to 5-quart slow cooker. Combine broth, Worcestershire sauce, vinegar, chili powder, cayenne pepper, and garlic in a medium bowl. Pour over bison pieces in slow cooker. Cover and cook on low for 12 hours. Remove bison brisket pieces from cooker and place in large bowl; discard cooking juices. Use two forks to shred bison pieces. Reserve 2 cups of the shredded bison brisket in the bowl. Package the remaining shredded bison brisket in 2-cup portions in airtight containers. Chill for up to 3 days or freeze for up to 3 months.*
- Preheat oven to 375 degrees F. Arrange phyllo dough shells in a 15x10x1-inch baking pan. Stir barbecue sauce into the reserved 2 cups shredded bison in the bowl. Divide the shredded bison evenly among phyllo shells. Top evenly with shredded cheese.
- Bake, uncovered, for 10 minutes or until heated through. Top with sour cream and cilantro.