Bison Carpaccio Recipe
Recipe information
Make Bison Carpaccio in just 30m. Pink peppercorn crust, shaved parmesan, truffle aioli, arugula, olive oil, capers
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Ingredients
Carpaccio
Truffle Aioli
Preparation
1. Prepare the Bison
Wrap the bison tenderloin in plastic wrap and freeze for about 1-2 hours until firm. This will make it easier to slice thinly.
2. Make the Truffle Aioli
In a bowl, combine mayonnaise, truffle oil, minced garlic, lemon juice, and salt. Mix well until smooth and set aside.
3. Slice the Bison
Once the bison is firm, remove from the freezer and slice thinly against the grain using a sharp knife.
4. Prepare the Plate
Arrange the bison slices on a serving plate, slightly overlapping. Sprinkle the pink peppercorns on top.
5. Garnish
Drizzle olive oil over the bison, then scatter shaved parmesan, arugula, and capers on top.
6. Serve
Serve the carpaccio with a side of truffle aioli for dipping.
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