BBQ Bison Phyllo Bites

Prep Time: 40 Minutes Cook Time: 12 Minutes Servings: 30

INGREDIENTS

• 1, 4.5 to 5-pound bison brisket
• 1 1/2 cups beef broth
• 1/4 cup Worcestershire sauce
• 3 tablespoons cider 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 (30 shells total)
• 1/2 cup shredded cheddar cheese
• Sour cream and chopped fresh cilantro

DIRECTIONS

• 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.