Aug 31, 2025
Venison Banh Mi Sliders
Recipe by Ross Deutsch
Maui Nui Venison ground with lemongrass and ginger, seared until juicy, layered with pickled carrot and daikon for crunch, spicy mayo for heat, and cilantro to brighten every bite.
PREP TIME:
40 min.
COOK TIME:
10 min.
SERVES:
2
Ingredients
Supporting Ingredients
Directions
Pickled Vegetables
- In a small saucepan, combine rice vinegar, sugar, salt, and water. Bring to a simmer until sugar and salt dissolve.
- Pour the hot brine over carrots and daikon in a heatproof bowl. Let sit for 20 minutes, or refrigerate for a more chilled texture.
Sliders
- In a mixing bowl, combine ground venison, lemongrass, ginger, garlic, soy sauce, fish sauce, sesame oil, and black pepper. Mix gently until just combined.
- Form into 8 patties, about 2 inches wide, pressing slightly to flatten.
- Heat avocado oil in a skillet over medium-high heat. Cook patties for 3–4 minutes per side, or until internal temperature reaches 160°F (71°C).
Spicy Mayo
- In a bowl, whisk together mayonnaise, sriracha, and lime juice. Adjust spice level to taste.
To Plate
- Lightly toast the brioche buns.
- Spread spicy mayo on both cut sides of each bun.
- Place a venison patty on the bottom bun.
- Top with a generous amount of pickled vegetables, fresh cilantro, and jalapeño slices.
- Cap with the top bun and serve immediately.
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