BBQ Bison Phyllo Bites

BBQ Bison Phyllo Bites

2 Reviews 3 Pics
  • Prep

    40 m
  • Cook

    12 h 10 m
  • Ready In

    12 h 50 m
Recipe by  The Bison Council

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

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Adjust Servings

Original recipe yields 30 appetizers



  1. 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.*
  2. 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.
  3. Bake, uncovered, for 10 minutes or until heated through. Top with sour cream and cilantro.

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Reviews (2)

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Doug Matthews

Doug Matthews

The family loved the BBQ Bison Brisket Phyllo Bites. Great flavor. A definite addition to this year's Super Bowl menu.



This was very good! It was my first time cooking with bison and I loved the hearty meat flavor! I was afraid that bison would taste gamey but was happy that it wasn't! It is just a stronger meat flavor than cow beef! I made the recipe as written except I didn't cook it for 12 hours. The meat was perfectly tender after 9 hours. And I added about 1/2 tsp of salt. I used about 3 cups of the leftover meat to make bison tacos by adding salsa, cumin, oregano and topping it with sour cream and cheddar cheese. The tacos were also very good! I still have another 2 cups of bison leftover, so I'll freeze it and use it next week to make bison pot pies! I can't wait!

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Amount Per Serving (30 total)

  • Calories
  • 119 cal
  • 6%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 6.4 g
  • 2%
  • Protein
  • 13.9 g
  • 28%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 807 mg
  • 32%

Based on a 2,000 calorie diet



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Panzanella Salad with Bison Flank Steak


next recipe:

Bison Red Curry