Bison Carpaccio Recipe

Time30m

Serves2

Caper berries, arugula, pecorino, porcini salt, smoked olive oil, crispy shallot, aceto balsamico

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Ingredients

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1
Prepare the Bison
Wrap the bison tenderloin tightly in plastic wrap and freeze for about 1-2 hours until firm but not completely frozen. This will make it easier to slice thinly.
2
Slice the Bison
Once firm, remove the bison from the freezer and using a sharp knife, slice it as thinly as possible. Arrange the slices on a large serving platter.
3
Prepare the Crispy Shallots
Thinly slice the shallots and fry them in a pan with a little oil over medium heat until golden and crispy. Drain on paper towels and set aside.
4
Assemble the Carpaccio
Scatter the arugula over the sliced bison, sprinkle with pecorino cheese, and add caper berries. Drizzle with smoked olive oil and aceto balsamico.
5
Finish and Serve
Sprinkle with porcini salt and top with crispy shallots before serving. Enjoy immediately.