Bison Tartare

Lean bison filet hand-chopped and mixed with a tangy mustard-sherry dressing, capers, shallots, and fresh herbs for a silky, vibrant tartare. Perfectly portioned and elegantly plated for an elevated starter.

Why You'll Love Bison Tartare

This bison tartare delivers a luxe bite of wild, lean meat combined with a perfectly balanced dressing that's creamy, bright, and herbaceous. The texture, freshness, and subtle acidity make it an unforgettable starter.

Tips and Tricks

• Chill the meat before chopping for cleaner cuts and better texture.
• Use a sharp knife and hand-chop instead of grinding for the best mouthfeel.
• Adjust salt and acid to taste in the dressing before mixing.

Variations

• Swap sherry vinegar with white wine vinegar or lemon juice for a brighter note.
• Add a touch of finely minced cornichons or a dash of hot sauce for extra punch.

Substitutions

• If bison isn't available, use high-quality beef tenderloin or venison.
• Olive oil can be replaced with avocado oil or light vegetable oil.

Best served with

• Toast points, rye crisps, or kettle chips
• A chilled glass of dry red wine or crisp sparkling wine

How to Store Leftovers

• Best eaten fresh. If needed, store tartare mixture in an airtight container in the fridge and consume within 12 hours. Avoid freezing.

Common Questions

Bison Tartare

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Lean bison filet hand-chopped and mixed with a tangy mustard-sherry dressing, capers, shallots, and fresh herbs for a silky, vibrant tartare. Perfectly portioned and elegantly plated for an elevated starter.

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Prep Time 20 minutes mins

Total Time 30 minutes mins

Course: Appetizer

Cuisine: American

Calories: 572

Ingredients Equipment Method Nutrition

Ingredients

  

• 8 oz Bison filet or tenderloin cleaned and trimmed
• 2 teaspoon Sherry vinegar
• 1 tablespoon Dijon mustard
• 1 Egg yolk
• ¼ cup Olive oil
• 1 Shallot finely diced
• 2 tablespoon Capers drained
• 1 teaspoon Kosher salt
• 2 tablespoon Parsley finely chopped (reserve 1 tablespoon for garnish)
• 1 teaspoon Lemon zest

Equipment

• Sharp Knife
• Whisk
• 3 ¾-inch plating ring (optional)
• Freezer-safe tray or plate
• Small mixing bowl

Method

 

1. Cut the bison into 1-inch cubes and place them in the freezer for 10 minutes to firm up for easier chopping.
2. In a small bowl, whisk together sherry vinegar, Dijon mustard, and egg yolk. Slowly drizzle in olive oil while whisking continuously until emulsified. Stir in shallots, capers, kosher salt, and all but 1 tablespoon of the parsley.
3. Hand chop the chilled bison to your preferred texture-fine or slightly coarse.
4. Gently fold the chopped bison into the dressing until evenly coated.
5. Using a 3 ¾-inch plating ring, shape the tartare on plates. Garnish with reserved parsley and lemon zest.
6. Serve immediately with toast points, chips, or crisp bread.

Nutrition

Calories: 572kcalCarbohydrates: 7gProtein: 5gFat: 60gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gCholesterol: 194mgSodium: 2952mgPotassium: 188mgFiber: 2gSugar: 3gVitamin A: 968IUVitamin C: 16mgCalcium: 63mgIron: 2mg

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