Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Tender, BBQ-spiced shredded bison brisket is baked in mini phyllo shells for these crowd-pleasing appetizers.

Recipe Summary

cook:
12 hrs 10 mins
total:
12 hrs 50 mins
prep:
40 mins
Servings:
30
Yield:
30 appetizers
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.*

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  • 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.

Tips

* Use remaining meat for filling tacos, sandwiches, enchiladas, or fajitas, or for topping pizza.

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Nutrition Facts

119 calories; protein 13.9g; carbohydrates 6.4g; fat 3.5g; cholesterol 20.4mg; sodium 807.3mg. Full Nutrition
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