Layered Alberta Bison Carpaccio

This refined recipe is not as complex as it seems and is well worth the effort. Serve with your favorite side dish. 
2002 Culinary Competition Participant.

Ingredients

  • 2.5 ounces bison chuck tender 
  • 2 spears braised endive 
  • 30 grams 3 year old aged cheddar 
  • 20 ml horseradish cream 
  • 10 ml tomato oil 
  • 20 grams vegetable antipaste 
  • sourdough crouton 
  • Bison Carpaccio
  • Braised Endive 
    • separated endive leaves 
    • hot beef stock 
    • sugar 
    • bouquet of thyme 
    • olive oil
  • Antipasta 
    • 2 roma tomatoes 
    • 2 chopped shallot 
    • 6 green olives 
    • 5 kalamata olives pitted 
    • 7 button mushrooms 
    • 1/2 diced red pepper 
    • 1/2 diced green pepper 
    • 3 cloves garlic 
    • 100 grams green beans 
    • 1/2 cup vinegar 
    • 3 tsp sugar 
    • 2 tsp salt 
    • 1/2 cup olive oil 
    • 50 grams choped fresh herbs, your choice. 

Method

  1. Marinate bison with canola oil, fresh herbs, garlic, shallots and peppercorns for 3 day's covered in the fridge. 
  2. Remove from marinade and coat evenly with pepperberry spice, coarse salt and cracked pepper. 
  3. Sear in a hot pan evenly on all sides until blue rare. 
  4. Remove and cool and wrap with saran wrap and freeze

Braised Endive

  1. Sear off leaves in the oil, add remaining ingredients and check flavor and cool.

Antipasta

  1. Cook for 40 minutes on med-high heat, then cool, serve cold.

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