The recipe is special because it showcases the versatility of New Zealand venison and fresh seasonal veges.
Ingredients
| 1 kg | Venison roast (Main) |
| 1 packet | Slider bun |
| 1 handful | Red cabbage |
| 1 handful | Green cabbage |
| 1 large | Carrot |
| 1 handful | Snow peas |
| 1 handful | Pumpkin seeds |
| 1 stem | Spring onion |
| ⅕ cup | Vegetable oil |
| 1 tsp | Sesame oil |
| 1 tsp | Mirin |
| 1 cup | Tomato sauce |
| 3 Tbsp | Brown sugar |
| 1 Tbsp | Mustard powder |
| 3 Tbsp | Worcestershire sauce |
| 1 pinch | Salt |
| 1 dash | Pepper |
| 4 Tbsp | Lemon juice |
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Directions
- Mix the marinade ingredients together. Rub into the venison well. Cover and leave to sit in fridge overnight then cook in slow cooker according to manufacturer's instructions.
- Make the Asian Slaw and the dressing and add a little dressing at a time to the slaw until it is lightly covered.
- Use a fork to shred the venison. Load each slider with slaw and venison. Enjoy!
