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A round serving of beef tartare garnished with chopped herbs and lemon zest, presented on a rustic beige plate with additional zest sprinkled around the dish.

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
Total Time 30 minutes
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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