Bbq Bison Phyllo Bites Recipes

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BBQ BISON PHYLLO BITES



BBQ Bison Phyllo Bites image

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

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 12h50m

Yield 30

Number Of Ingredients 12

1 (4.5 pound) bison brisket
1 ½ cups beef broth
¼ cup Worcestershire sauce
3 tablespoons cider vinegar
4 teaspoons chili powder
¼ teaspoon cayenne pepper
3 cloves garlic, minced
½ cup bottled barbecue sauce
2 (1.9 ounce) packages baked miniature phyllo dough shells
½ cup shredded Cheddar cheese
1 tablespoon Sour cream
1 tablespoon Chopped fresh cilantro

Steps:

  • 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.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 6.4 g, Cholesterol 20.4 mg, Fat 3.5 g, Fiber 0.2 g, Protein 13.9 g, SaturatedFat 1.1 g, Sodium 807.3 mg, Sugar 1.4 g

BBQ BISON PHYLLO BITES



BBQ Bison Phyllo Bites image

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

Provided by The Bison Council

Categories     The Bison Council

Time 12h50m

Yield 30

Number Of Ingredients 12

1 (4.5 pound) bison brisket
1 ½ cups beef broth
¼ cup Worcestershire sauce
3 tablespoons cider vinegar
4 teaspoons chili powder
¼ teaspoon cayenne pepper
3 cloves garlic, minced
½ cup bottled barbecue sauce
2 (1.9 ounce) packages baked miniature phyllo dough shells
½ cup shredded Cheddar cheese
1 tablespoon Sour cream
1 tablespoon Chopped fresh cilantro

Steps:

  • 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.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 6.4 g, Cholesterol 20.4 mg, Fat 3.5 g, Fiber 0.2 g, Protein 13.9 g, SaturatedFat 1.1 g, Sodium 807.3 mg, Sugar 1.4 g

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  • Cut High Plains 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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