Rangeland Bison Carpaccio Recipe

Freeze slightly and slice

Place the trimmed bison tenderloin in the freezer on a sheet tray for 15–20 minutes until firm but not frozen solid; this makes ultra-thin slicing easier.

Using a very sharp knife slice the bison crosswise into paper-thin slices (about 1–1.5 mm). Arrange slices in a single layer on a chilled serving plate, slightly overlapping them in a circular or rectangular pattern depending on plate shape.

Lightly season the arranged slices with a small pinch of sea salt and a few grinds of black pepper. Drizzle 1 tablespoon olive oil evenly over the carpaccio; leave to rest while you finish components (2–3 minutes).

Toss the arugula with 1 teaspoon olive oil and 1 teaspoon lemon juice, just to lightly dress. Place a small handful (about 1/2 cup) of dressed arugula on the plate beside or atop a corner of the carpaccio as shown in the description. If using microgreens, sprinkle a few to finish.

Roast and prepare marrow (if starting from bone)

If you have marrow in bones instead of pre-scooped marrow: preheat oven to 425°F (220°C), place bones cut-side up on a tray, roast 15–20 minutes until marrow is soft. Let cool slightly and scoop out 2 tablespoons marrow and let it come to room temperature.

Emulsify aioli

In a tall container or small bowl, combine the pasteurized egg yolk, Dijon mustard, grated garlic, roasted bone marrow, and lemon juice. With an immersion blender or using a whisk, begin emulsifying while slowly drizzling in the neutral oil in a thin, steady stream. Continue until thick, glossy and spreadable (about 1–2 minutes with an immersion blender or 3–5 minutes by hand).

Season the aioli with 1/4 tsp salt and 1/8 tsp freshly ground pepper. Taste and adjust acidity with a drop more lemon if needed. Transfer the aioli to a piping bag or small spoon bowl for plating. Holds refrigerated up to 24 hours.

Clean chanterelles by brushing or quick rinse and pat dry. Slice larger caps in half; leave small ones whole so they read as baby on the plate.

In a small saucepan combine white wine vinegar, water, sugar and salt. Warm gently just until sugar and salt dissolve (do not boil). Remove from heat and add the thyme sprig and cracked black pepper; let cool 5 minutes.

Place chanterelles in a small heatproof jar or bowl and pour the warm pickling liquid over them. Let cool to room temperature, then refrigerate for at least 30 minutes (or up to 6 hours) to develop flavor. Drain before plating, reserving a teaspoon of pickling liquid if you want to finish the dish with a few drops.

If using whole crispbreads: lightly spread each cracker with a thin film of softened butter. Sprinkle chopped dried cranberries across crackers so they adhere—these will provide sweet-tart bits against the bison.

Alternatively, for a more integrated cracker, warm the chopped dried cranberries with 1 teaspoon water in a small pan for 1 minute to soften, cool slightly, then press onto crackers. Set aside for plating (6 crackers or fewer as accents).

Using a small spoon or the piping bag, dot or streak bone marrow aioli across the carpaccio—aim for 6–8 small quenelles or dots evenly spaced.

Scatter 6–10 pickled baby chanterelles over the bison slices, concentrating a few near the arugula for contrast. If you reserved a teaspoon of pickling liquid, add a few drops around the plate for brightness.

Place 2–3 cranberry & rye crackers alongside the carpaccio or tuck one upright into the arugula for presentation.

Finish with a light drizzle (about 1 teaspoon) of extra-virgin olive oil over the meat, a few flakes of Maldon sea salt, and a final grind of black pepper.

Serve immediately so the bison remains chilled and tender, with crackers served on the side to prevent sogginess.