Bison Carpaccio Recipe
Alberta bison carpaccio, horseradish crema, balsamic cocoa glaze, truffle oil, micro basil, garlic crisps
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Bison
Wrap the bison tenderloin in plastic wrap and freeze for about 1-2 hours until firm. Once firm, slice the bison as thinly as possible using a sharp knife.
- 2
Make Horseradish Crema
In a bowl, mix together the sour cream and horseradish. Adjust the seasoning with salt and pepper if needed. Set aside.
- 3
Prepare Balsamic Cocoa Glaze
In a small saucepan, combine balsamic vinegar and cocoa powder over medium heat. Simmer until reduced by half and thickened. Allow to cool before using.
- 4
Make Garlic Crisps
Preheat the oven to 350°F (175°C). Slice the French baguette into thin rounds. Rub each slice with a garlic clove and drizzle with olive oil. Arrange on a baking sheet and bake until golden and crisp, about 10 minutes.
Assembly
- 5
Plate the Carpaccio
Arrange the thin slices of bison on a chilled plate, slightly overlapping. Drizzle with truffle oil and the balsamic cocoa glaze. Add dollops of horseradish crema and sprinkle with micro basil.
- 6
Serve
Serve immediately with garlic crisps on the side.
