Bbq Bison Phyllo Bites
Ingredients
- 1 (4.5 pound) bison brisket
- 1 1/2 cups beef broth ⓘ
- 1/4 cup Worcestershire sauce ⓘ
- 3 tablespoons cider vinegar ⓘ
- 4 teaspoons chili powder ⓘ
- 1/4 teaspoon cayenne pepper ⓘ
- 3 cloves garlic, minced ⓘ
- 1/2 cup bottled barbecue sauce ⓘ
- 2 (1.9 ounce) packages baked miniature phyllo dough shells ⓘ
- 1/2 cup shredded Cheddar cheese ⓘ
- Sour cream ⓘ
- Chopped fresh cilantro ⓘ
Instructions
- Cut 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 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.
Nutrition & Diet Analysis (per serving)
627
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).