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


  1. Rub roast with herb and 2 tablespoons of olive oil, let stand 
  2. Pre heat a cast iron skillet until it smokes, sear roast on all sides until lightly browned 
  3. Place roast in smoker on middle rack and begin smoking 
  4. When cycle has finished let stand in refrigerator unwrapped for 24 hours. This will allow the smoke flavor to mellow and evenly distribute 
  5. Now freeze the roast, it must be completely frozen 
  6. Slice the roast with commercial slicer paper-thin, lay parchment between pieces of meat. Refreeze until ready to use. 
  7. 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. 
  8. 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. 
  9. 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. 
  10. You should have and alternation of colors, garnish with chips and chives and lightly drizzle with truffle oil. Enjoy!

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