Bison Tartare* Recipe
harissa aïoli, cherry belle radish, cilantro, dried olive, socca (gf/df)
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Ingredients
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Bison Tartare
Socca
Method
Preparing the Bison Tartare
- 1
Prepare the Bison
Finely chop the bison tenderloin using a sharp knife. Aim for a uniform mince to ensure even texture.
- 2
Mix the Ingredients
In a mixing bowl, combine the chopped bison with harissa, olive oil, lemon juice, Dijon mustard, sea salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 3
Prepare the Radishes and Cilantro
Thinly slice the cherry belle radishes and chop the cilantro. Set aside for garnish.
- 4
Finish the Tartare
Taste the tartare mixture and adjust seasoning if necessary. Prepare to serve on a plate.
Making the Socca
- 5
Combine Ingredients
In a mixing bowl, whisk together chickpea flour, water, olive oil, sea salt, and black pepper until smooth. Let the batter rest for at least 30 minutes.
- 6
- 7
Slice and Serve
Remove the socca from the oven, let it cool slightly, then cut it into wedges. Serve alongside the bison tartare.
