Bison Carpaccio Recipe
Recipe information
Make Bison Carpaccio in just 30m. bison/manchego/truffle oil/capers/wasabi aioli
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Ingredients
Bison Carpaccio Ingredients
Preparation Directions
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. 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. Prepare the Manchego
Using a vegetable peeler, shave the manchego cheese into thin strips and scatter over the bison slices.
4. Add Capers and Arugula
Sprinkle the capers over the bison and cheese. Add fresh arugula on top for garnish.
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. Serve with Wasabi Aioli
Serve the bison carpaccio immediately with a side of wasabi aioli for dipping.
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