As I mentioned, we bought bison meat. After the Bison Burgers for lunch, we had 8.7 ounces left so we decided to have Bison Tartare as an appetizer for dinner. It came out very good so here’s the recipe.

8.7 ounces bison meat
1 teaspoon whole grain dijon mustard
1 tablespoon minced red onion
1/2 teaspoon hot sauce
1/2 teaspoon worcestershire
1/4 teaspoon Hungarian paprika
1/4 teaspoon granulated garlic
2 teaspoons capers
Salt and Pepper to taste

Optional for serving:
some baby greens
10 slices of seedless cucumber
2 teaspoons olive oil

1. Mix together bison meat, mustard, onion, hot sauce, Worcestershire, paprika, and granulated garlic. Season lightly with salt and pepper (I used kosher salt and white pepper).

2. Knead lightly with your fingers and pack into two ramekins (1/2 cup size). Cover with saran wrap. Refrigerate for 30 minutes.

3. Place 5 slices of cucumber in a circle, onto each plate, and a few baby greens. Un-mold the Bison Tartare onto the cucumbers. Season again with salt and pepper. (This time, I used kosher salt and freshly ground black pepper.) Put a teaspoon of capers on top of each tartare and drizzle with olive oil.

BTW, this is a pretty large portion for an appetizer. Lon and I are big eaters so feel free to split it into 4 portions.

posted by jessica at 08:30 PM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.