Bison Carpaccio Recipe
pepper-crusted Colorado bison tenderloin, manchego, capers, balsamic, lemon oil, house baguette
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
Method
Preparation
- 1
Prepare the Bison
Wrap the bison tenderloin tightly in plastic wrap and freeze for about 1 hour until firm. This will make slicing easier.
- 2
Crust the Tenderloin
Once firm, remove the tenderloin from the freezer and unwrap. Grind the black peppercorns using a mortar and pestle or a spice grinder. Roll the tenderloin in the crushed black pepper, pressing it in to coat the entire surface.
- 3
Sear the Tenderloin
Heat a skillet over high heat and add a little oil. Sear the tenderloin for about 1-2 minutes on all sides until just browned. Remove from heat and let it cool completely.
- 4
Slice the Tenderloin
Using a sharp knife, slice the tenderloin as thinly as possible. Arrange the slices on a chilled plate.
