Bison Carpaccio Recipe
Black truffle vinaigrette, peppercress, gribiche, grana padano, herbed bread crumb
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Ingredients
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Bison Carpaccio
Gribiche Sauce
Method
Preparation of Bison Carpaccio
- 1
Prepare the Bison
Wrap the bison tenderloin tightly in plastic wrap and freeze for about 1-2 hours until firm. Once firm, slice thinly against the grain using a sharp knife.
- 2
Make the Black Truffle Vinaigrette
In a small bowl, whisk together black truffle oil, red wine vinegar, salt, and freshly ground black pepper. Set aside.
- 3
Prepare the Gribiche Sauce
In a bowl, combine chopped hard-boiled eggs, cornichons, capers, parsley, Dijon mustard, olive oil, and lemon juice. Mix well and season to taste.
- 4
Assemble the Dish
On a large plate, arrange the bison slices in a single layer. Drizzle with the black truffle vinaigrette. Top with peppercress, a dollop of gribiche, and sprinkle with Grana Padano cheese and herbed bread crumbs.