Bison Carpaccio Recipe

Preparation Directions

1. 1

   Prepare the Bison

   Wrap the bison tenderloin tightly in plastic wrap and freeze for about 1 hour until firm. This makes it easier to slice thinly.

2. 2

   Slice the Bison

   Once firm, remove the bison from the freezer. Using a sharp knife, slice the bison as thinly as possible. Arrange the slices on a large platter.

3. 3

   Prepare the Manchego

   Using a vegetable peeler, shave the manchego cheese into thin strips and scatter over the bison slices.

4. 4

   Add Capers and Arugula

   Sprinkle the capers over the bison and cheese. Add fresh arugula on top for garnish.

5. 5

   Drizzle with Truffle Oil

   Drizzle the truffle oil and lemon juice over the entire dish. Season with salt and black pepper to taste.

6. 6

   Serve with Wasabi Aioli

   Serve the bison carpaccio immediately with a side of wasabi aioli for dipping.