Bison Carpaccio Recipe

Preparation Directions

1. 1

   Prepare Bison

   Wrap the bison tenderloin tightly in plastic wrap and place in the freezer for about 1-2 hours until firm but not frozen solid. This will make it easier to slice thinly.

2. 2

   Slice Bison

   Once firm, remove the bison from the freezer and unwrap. Using a sharp knife, slice the bison into very thin slices (about 1/8 inch thick). Arrange the slices on a serving plate.

3. 3

   Prepare Plantains

   Peel the plantains and slice them diagonally into 1/4 inch thick slices. Heat olive oil in a skillet over medium heat and fry the plantain slices until golden brown on each side. Remove and drain on paper towels. Sprinkle with berbère spice blend.

4. 4

   Assemble the Dish

   Top the bison slices with micro arugula, green peppercorns, and a drizzle of olive oil and lemon juice. Season with salt and black pepper to taste.

5. 5

   Serve

   Serve immediately with the fried berbère plantains on the side.