Bison Tartare

Bison filet hand-chopped and mixed with a mustard-sherry dressing (Dijon, sherry vinegar, egg yolk, olive oil), plus capers, shallot, parsley, and lemon zest, for a tartare with real bite from the capers and acid.

Why You'll Love Bison Tartare

The dressing is a quick emulsion of egg yolk, Dijon, sherry vinegar, and olive oil, folded through hand-chopped bison with capers, shallot, parsley, and lemon zest. Hand-chopping instead of grinding keeps the texture from turning to paste.

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.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Appetizer

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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• 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: Tartare doesn't keep, this is a same-day, same-hour dish. Use the bison the day you buy it and serve the tartare right after it's mixed, since both the raw meat and the raw egg yolk in the dressing are safest eaten fresh, not held.

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