All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
1          ea                2-3 lb Bison chuck roast
1/3       C                 Spice Union Wild Game Seasoning

1/2       C                 All-purpose flour
2          Tbsp            Coconut oil
1          ea                Medium onion- cut in quarters
2          ea                Carrots- cut into 2 inch pieces
2          ea                Celery stalks- cut into 2 inch pieces
2          Tbsp             Fresh garlic- minced
1/2       C                  Beer (lager or pilsner)
1          C                  Chicken or beef stock
3/4       C                  Mayonnaise
1/4       C                  Coarse grain mustard
1/4       C                  Fresh chives- finely chopped
12        ea                 Small slider rolls
12        ea                 Fresh tomato slices
4          ea                 Fresh Jalapeno peppers- sliced thin
12        ea                 Fresh lettuce leaves of your choosing

Cook the bison chuck roast:

1. Preheat oven to 300°F.

2. Preheat a heavy-bottomed Dutch oven to medium high heat.

3. Season bison chuck roast liberally with Spice Union Wild Game Seasoning.

4. Dredge the bison chuck roast in flour to coat all sides of the chuck roast; shaking off any excess flour.  Set aside on a plate.

5. Heat the coconut oil in the Dutch oven until shimmering.

6. Place the bison chuck roast into the Dutch oven and sear all sides, until nicely browned.

7. Once seared on all sides, remove the Bison chuck roast from the Dutch oven and set aside on a plate.

8. Using the same Dutch oven, add the carrot, celery, and onion.  Sauté the vegetables until the onions are soft.

9. Add the garlic to the Dutch oven and cook for 30 seconds.

10. Add the beer and stock to the Dutch oven.  Continue to cook for about 10 minutes or until the liquid is almost completely evaporated.

11. Add the bison chuck roast back into the Dutch oven, place the lid on the Dutch oven and place into the preheated oven.

12. Cook the bison chuck roast for approximately 2 hours or until the meat flakes with a slight twist of a fork.

13. Remove the bison chuck roast and set aside for 10 minutes.

14. Using two large forks, break up the chuck roast into bite side pieces.

Prepare the sauce:

1. Combine the mayonnaise, mustard and chives.

2. Stir to combine and set aside until assembling the sliders.

Assemble the sliders:

1. Slice open each slider roll.

2. Spread a tablespoon of the mayonnaise on the bottom of each roll.

3. Top the bottom of each roll with lettuce, tomato and sliced Jalapenos.

4. Place a few pieces of bison chuck roast onto each roll and cover with the top of the roll.

5. Use a pick to hold the sliders together if they want to tip over.