Jalapeño Venison Breakfast Sliders · TradBowhunter-Ethical Predator

Jalapeño Venison Breakfast Sliders

Happy Thanksgiving breakfast! Hell of a way to start the day.

Jalapeño Venison Breakfast Sliders

Ingredients

•Two small venison tenderloins

(Meat volume depends on the animal your working with as you know. You can also use back strap and or roast meat. Again volume will dictate how much you have to cook.)

•Coarse Kosher salt

•Coarse Pepper

•Meat Church Blanco

•Meat Church The Gospel All-Purpose Rub

•Farm Fresh Eggs (one per slider)

•Vermont Sharp White Cheddar Cheese

One large Jalapeño
One Clove of Garlic
Fresh Rosemary
2 Sticks of Unsalted Butter
Virgin Olive Oil

Biscuits

You can go two directions here. You can make biscuits from scratch and that will set the stage for really tasty sliders. With that said I often use Pillsbury Grands! Buttermilk Biscuits and they are really good. You have to decide how much time you want to invest especially if your cooking in hunt camp. Timing is up to the cook so biscuits are hot when you dress them so the cheese melts.

Preparation

Prep the tenderloins the night before by cleaning them of all silver skin. Pat dry and rub salt, pepper, on all sides and place in dish. Sprinkle with a pretty heavy hand on all sides with Meat Church Blanco and Gospel All-Purpose Rub. Crush rosemary sprigs and press into top of tenderloin. Cover dish and let sit overnight in ice box.

In a deep cast iron pan like a dutch oven, heat olive oil and 1-1/2 sticks of butter and a few sprigs of crushed rosemary and crushed garlic. When the oil is hot enough to be almost at smoke point, flash sear the tenderloins on all sides. True tenderloins are 3 sided usually. Brown the outside without over cooking them. Heat and time will depend on the size of the tenderloin. Use our best judgement but don’t over cook.

As the tenderloin comes off the heat, sit aside and let rest for 10 to 15 minutes.

Prep a cast iron fry pan and hard fry your eggs. One per slider. Slice cheese, enough to cover the top of each slider. Slice jalapeño and remove seeds unless you like it really hot. Place jalapeño slices on top of cheese.

Slice tenderloin in thin cross grain cuts. Cut biscuits, butter then add venison, egg and top with cheese and 2 to 3 slices of jalapeño.

You can offer mayo, mustard and hot sauces for those that like to top.

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