bbq bison phyllo bites

Ingredients

• Servings: 30
• 1 (4.5 pound) bison brisket
• 1 1/2 cups beef broth
• 1/4 cup worcestershire sauce
• 3 tablespoons 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

Recipe

Preparation Time: 40 mins Cook Time: 12 hrs 10 mins

Ready Time: 12 hrs 50 mins


• 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.