Bison Carpaccio with Balsamic Reduction

A great recipe with a flavourful blend of bison, mixed herbs and vegetables. 2002 Culinary Competition Participant

Bison Carpaccio with Balsamic roasted baby vegetables, Shiraz reduction & Asiago


  • 1 Alberta Bison tenderloin
  • 1 cup total - mixed herbs (equal parts sage, thyme, tarragon)
  • 2 tbsp crushed Juniper berries
  • 3 tbsp olive oil
  • 2 halves baby kohlrabi
  • 2 each baby bunch carrots
  • 2 halves baby white turnips
  • 1 tbsp, as required, balsamic reduction (10:1 reduction)
  • 1 tbsp, as required, Shiraz Reduction (10:1 reduction)
  • 1oz, as required, shaved Asiago cheese
  • Salt & crushed black pepper, to taste


  1. Skin & clean the Tenderloin, cut lengthwise into three equal parts. 
  2. Rub the Tenderloin with the chopped mixed herbs and crushed juniper berries. 
  3. Season with salt & crushed black pepper. 
  4. Pan sear in very hot olive oil on all sides. Remove from heat, chill. 
  5. Wrap tightly in plastic wrap and freeze. 
  6. Blanch the baby vegetables, chill and set aside for service. 


  1. Unwrap the frozen tenderloin. Temper at room temperature for five minutes. 
  2. On a slicer, shave the tenderloin paper thin - it should be almost translucent, but still full slices. 
  3. Lay the slices on the plate as they come off the slicer, forming an attractive pattern over 3/4 of the plate. 
  4. Place an assortment of the blanched vegetables in a pan, with a drizzle of the balsamic reduction, and roast at high heat for 6-7 minutes. 
  5. Drizzle the Shiraz reduction over the sliced carpaccio, and add the roasted vegetables. 
  6. Finish the plate with the shaved Asiago cheese and a twist of fresh black pepper.

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