GF Bison Carpaccio recipe served on a plate, by Finns Victoria
Jun 08 2026
Restaurants›Finns Victoria›Gf Bison Carpaccio Recipe

Gf Bison Carpaccio Recipe

Inspired by Finns Victoria
Time30m
Serves4

Thinly sliced bison, arugula and microgreen salad, maple aioli, currants, grilled baguette

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Maple Aioli

Method

Preparation of Bison

  1. 1

    Chill the Bison

    Wrap the bison tenderloin in plastic wrap and freeze for about 1-2 hours until firm but not frozen solid.

  2. 2

    Slice the Bison

    Using a sharp knife, slice the bison tenderloin as thinly as possible. Arrange the slices on a large serving platter.

Making the Maple Aioli

  1. 3

    Combine ingredients

    In a bowl, combine mayonnaise, maple syrup, minced garlic, lemon juice, salt, and pepper. Mix well until smooth.

Assembling the Salad

  1. 4

    Prepare the Salad

    In a bowl, toss the arugula and microgreens together. Top the bison slices with the salad mixture.

  2. 5

    Add Currants

    Sprinkle currants over the salad for added sweetness.

Serving

  1. 6

    Toast the Baguette

    Slice the baguette and grill or toast until golden brown.

  2. 7

    Drizzle Aioli

    Drizzle the maple aioli over the bison carpaccio and serve with the toasted baguette on the side.

More from Finns Victoria