Apple Wood Smoked Bison Carpaccio
Apple wood smoked bison carpaccio with braised organic greens, winter yam gaufrette and essence of white truffle oil. 2002 Culinary Competition Participant
Yield: 6 people (you will have bison left)
- a portable smoker
- Enough apple wood chips for a two-hour smoke or an internal temperature of 110c
- A cast iron skillet big enough for your roast
- A mandolin
- 1 food safe ring mold
- Access to a deep fryer and oven
- Cornstarch to lightly coat yams
- 3 lb section of bison top sirloin (trimmed)
- 2 tablespoons of minced herb
- 4 tablespoons olive oil
- Salt and pepper to taste
- Enough organic greens for 6 people
- White truffle oil
- 2 yams (peeled)
- Fresh chives and beet and apple chips for garnish
- Rub roast with herb and 2 tablespoons of olive oil, let stand
- Pre heat a cast iron skillet until it smokes, sear roast on all sides until lightly browned
- Place roast in smoker on middle rack and begin smoking
- When cycle has finished let stand in refrigerator unwrapped for 24 hours. This will allow the smoke flavor to mellow and evenly distribute
- Now freeze the roast, it must be completely frozen
- Slice the roast with commercial slicer paper-thin, lay parchment between pieces of meat. Refreeze until ready to use.
- On mandolin use the waffle side of the blade and cut the yams into gaufrettes 1/8” thick. Lightly powder the yams in cornstarch and deep fry until crisp, drain on paper towel.
- In clean pan preheat remainder of oil until it smokes; flash the greens until just wilted (about 45 seconds), season with salt and pepper to taste, let stand in colander to drain.
- In the ring mold alternate starting with the yams, the bison, greens and the yam again. Do about 4 layers of each, place on serving vessel of choice and slide mold off.
- You should have and alternation of colors, garnish with chips and chives and lightly drizzle with truffle oil. Enjoy!