Bison Tataki Recipe
*Smoked Shoyu, Black Garlic Aioli, Pickled Fresno, Fried Shallot
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Ingredients
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Bison Tataki Ingredients
Method
Bison Tataki Directions
- 1
Prepare the Bison
Trim any excess fat from the bison tenderloin and season it generously with salt and black pepper.
- 2
Sear the Bison
In a skillet over high heat, sear the bison tenderloin on all sides for about 2-3 minutes until a nice crust forms. Remove it from the heat and let it rest.
- 3
Marinate
In a bowl, combine the smoked shoyu and the seared bison. Let it marinate for at least 30 minutes, turning occasionally.
- 4
Make Black Garlic Aioli
In a food processor, combine the black garlic cloves and mayonnaise. Blend until smooth and season with salt and pepper to taste. Set aside.
- 5
Pickle the Fresno Chilis
Slice the Fresno chilis thinly and place them in a bowl. Pour the rice vinegar over the chilis and let them pickle for about 15 minutes.
- 6
Prepare Fried Shallots
Slice the shallots thinly. Dredge them in all-purpose flour. In a saucepan, heat the vegetable oil over medium heat. Fry the shallots until they are golden brown and crispy, then remove and drain on paper towels.
- 7
Slice the Bison
Once the bison has marinated, remove it from the marinade and slice it thinly against the grain.
- 8
Plate and Serve
On a serving platter, arrange the sliced bison. Drizzle with the black garlic aioli, top with the pickled Fresno chilis and sprinkle with fried shallots. Serve immediately.