By wild game chef and hunter Zach Heredia
This recipe appeared in the Wisconsin Waterfowl Association’s February 2026 eNewsletter.
Venison Backstrap Sliders
Venison Backstrap Sliders are juicy, flavor-packed mini sandwiches perfect for game day, camp, or a casual family meal. Tender backstrap is simply seasoned, seared to perfection, and stacked on soft slider buns with your favorite toppings. Don’t have venison? No problem—this versatile recipe works just as well with duck, goose, or any protein of your choice, making it an easy go-to for any wild game (or domestic meat) in your freezer.
The Chimichurri
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeño, finely chopped (optional)
- 3-4 garlic cloves, thinly sliced or finely chopped
- ½ cup red wine vinegar
- 1 tsp. Diamond Crystal kosher salt
- ½ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 Tbsp. finely chopped fresh oregano leaves
- ¾ cup extra-virgin olive oil
The Venison & Bread
- 1 lb Venison backstrap, trimmed of all silver skin and connective tissue
- 12 Mini Ciabatta or Brioche Rolls
- Salt, pepper, and olive oil for searing
Instructions
- Mix Sauce: Combine shallot, chile, garlic, vinegar, and salt. Let sit for 10 minutes. Stir in cilantro, parsley, and oregano, then whisk in the olive oil.
- Sear: Season venison medallions heavily with salt and pepper. Sear in a hot cast iron skillet with olive oil for 2 minutes per side (aim for 130°F internal).
- Rest: Let the meat rest for 5 minutes.
- Slice : Slice the venison loin across the grain into thin medallions
- Toast: Halve the bread and toast the cut sides until golden and crisp.
- Assemble: Place the venison on the bottom bun and spoon a heavy portion of the chimichurri directly over the meat so the oils soak into the bread. Top with the remaining bun.
