• 1 whole Slice Of Soft White Bread, or bread crumbs
  
• ¼ cups Buttermilk, Half And Half, Or Heavy Cream
• 2 cloves Garlic, Grated
• 1 Tablespoon Grated Onion
• 2 teaspoons Worcestershire Sauce
• 2 teaspoons Soy Sauce
• ½ teaspoons Ground Pepper
• 1 teaspoon Salt
• 1-½ pound Ground Venison
• 2 Tablespoons Olive Oil, For Frying
• 24 whole Mini Rolls Purchased, I like the Hawaiian rolls
  
• Burger Garnishes Of Choice

In a large bowl, make the panade by combining the white bread or bread crumbs and dairy (butermilk, cream, etc) together, making it into a paste. Add garlic, onion, Worcestershire sauce, soy sauce, pepper and salt. Using your clean hands, combine ground venison and panade mixture well.

Form mini-patties making them about 1.5 to 2 inch in diameter. Heat your largest frying pan to medium-high until it reaches the smoking point. Put a tablespoon of olive oil in, swirl the oil to coat the pan, and put venison slider patties in to sear. Cook until you reach a dark crust on both sides, or you can cook on the grill heat grill and sear both sides for 2mins then continue to cook to your preferred method, I like medium to medium rare.

Assemble sliders on buns and serve with your favorite garnish.
Suggested garnishes:Mayo, mustard, ketchup, dill pickles, lettuce, tomato slices, sliced cheese squares to fit the burgers/pepper jack, cheddar or american, onion, bacon, sautéed mushroom slices or any toppings of your choice.

Pool room mustard slaw is great also.  Get your chips and bring an appetite!