Bison Tartare

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.

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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

Cook Time 10

Total Time 30

Servings: 2

Course: Appetizer

Cuisine: American

Ingredients Equipment Method Notes

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

Cut the bison into 1-inch cubes and place them in the freezer for 10 minutes to firm up for easier chopping.
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.
Hand chop the chilled bison to your preferred texture: fine or slightly coarse.
Gently fold the chopped bison into the dressing until evenly coated.
Using a 3 ¾-inch plating ring, shape the tartare on plates. Garnish with reserved parsley and lemon zest.
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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