Finely dice the onion into 1/4-inch pieces and measure out all your seasonings — salt, pepper, garlic powder, and Worcestershire sauce. Preheat your oven to 350°F. Having everything ready before you start cooking keeps the process smooth and stress-free.

Pour the vegetable oil into a large skillet and heat over medium-high. Add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until softened and starting to caramelize. Add the ground venison and break it apart with a spoon, cooking for 5 to 7 minutes until deeply browned. Allow the meat to rest undisturbed for a minute or two between stirs to develop a flavorful crust. Stir in the Worcestershire sauce, salt, pepper, and garlic powder, then continue cooking for 1 to 2 minutes until any remaining liquid has evaporated.

Take the skillet off the heat and allow the venison mixture to cool for 3 to 5 minutes until warm but no longer steaming. This resting period is essential — stirring mayonnaise into hot meat will cause it to break and turn greasy. Once cooled slightly, fold in the mayonnaise until the mixture is fully combined, creamy, and cohesive.

Cut the Hawaiian rolls in half horizontally and place the bottom halves cut-side up in a 9x13 inch baking dish, arranging them snugly. Spread the venison mixture evenly over the bottom halves, then lay a slice of sharp cheddar cheese on top of each. Set the top halves of the rolls in place over each slider.

Whisk together the melted butter, honey, and sesame seeds in a small bowl. Brush this glaze evenly over the tops of all the sliders. Bake in the preheated 350°F oven for 10 to 15 minutes, until the tops are golden brown and the cheese begins to melt through the sides.

Remove the baking dish from the oven and let the sliders rest for 2 to 3 minutes before serving. This short rest allows the cheese to set slightly, making the sliders easier to pick up without falling apart. Serve warm.