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Bison Carpaccio

1/2 pound Striploin or Ribeye of Bison
4 tablespoons Extra-virgin olive oil
2 teaspoons Green peppercorns -- crushed
2 Shallots -- finely chopped
2 tablespoons Honey
2 tablespoons Assorted herbs -- chopped
Fine salt -- to taste
Freshly-ground black pepper -- to taste
2 cups Dijon mustard with seed
Assorted lettuces -- for serving

Clean striploin of all visible fat, cut into 3 lengthwise. Mix all other herbs and ingredients in a bowl. Lay a layer of plastic film on the table, spread mixture on the plastic evenly, lay on one piece of bison. Wrap or tie the ends so the meat is tightly sealed and compact. Freeze for an hour or until stiff. Take out and with a long sharp knife slice meat as thin as possible. If necessary, you can lay the cut meat between plastic wrap and tap with flat edge of knife to achieve desired thickness of the meat. Chill and serve with assorted lettuces. Suggested dressing: Lemon Thyme
Vinaigrette. Garnish with pink peppercorns.

This recipe yields 4 servings.

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