Venison Sliders

Advocate staff photo by HEATHER MCCLELLAND The Louisiana Culinary Institute made these venison sliders for last year's National Hunting and Fishing Day festival in Baton Rouge.

Venison Sliders

Serves 8. Recipe is from the Louisiana Culinary Institute.

2 lbs. venison

1 lb. pork butt with fat

¾ cup onion, cut fine

¼ cup bell pepper, cut fine

2 cloves garlic, minced

¼ cup tomato sauce

1 egg

2 tbls. Worcestershire sauce

1 tbl. salt

1 tsp. black pepper

1 tsp. cayenne pepper

1 tsp. granulated garlic

½ tbl. yellow mustard

½ cup bread crumbs

1. Combine all the ingredients in a bowl and mix gently but thoroughly.

2. Divide the mixture into 2-ounce patties. Grill the burgers for 4 to 6 minutes on each side, or until all the pink disappears.

3. Place the buns on the grill, inside down, until warmed through, about 30 seconds. Remove the patties and buns from the grill and place on serving plates. Garnish with condiments and serve immediately.