Bison Tartare with Fennel and Baby Cress Insalata

Serve this tasty appetizer and impress your family and guests!


  • 12 oz bison tenderloin trimmings, diced small
  • 1 tbsp capers, minced
  • 3 fillets anchovies, minced
  • 3 tbsp toasted pine nuts, minced
  • 3 tbsp extra virgin olive oil
  • 3 tsp fresh chopped parsley
  • salt & pepper to taste
  • fresh horse radish,
  • grated 1 small fennel bulb, shaved thin, no core
  • 1 med. tomato, diced small, no seeds
  • 1 bunch watercress, cut into 2 inch lengths
  • extra virgin olive oil to taste
  • salt & pepper to taste
  • 18 pcs melba toast, approximately 2 inches long, or make your own.


  1. Mix first 8 ingredients together. Divide into 6 equal portions. Mold each portion onto plate in a 2 inch cookie cutter. Remove cutter and continue until all 6 are completed.
  2. Mix the next 5 ingredients together to make a salad.
  3. Place a small amount of salad on top of the tartare.
  4. Serve three pieces of melba toast with the tartare and a drizzle of traditional balsamic from Modena Italy and extra virgin olive oil.

Serves 6 people.

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