Bison Carpaccio with Balsamic Roasted Baby Vegetables, Shiraz Reduction & Asiago
CUT: Noble Bison Petite Tender
Ingredients
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1 Noble Bison petite tender
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1 cup total - mixed herbs (equal parts sage, thyme, tarragon)
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2 tbsp crushed Juniper berries
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3 tbsp olive oil
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2 halves baby kohlrabi
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2 each baby bunch carrots
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2 halves baby white turnips
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1 tbsp, as required, balsamic reduction (10:1 reduction)
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1 tbsp, as required, Shiraz Reduction (10:1 reduction)
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1oz, as required, shaved Asiago cheese
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Salt & crushed black pepper, to taste
Method
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Skin and clean the petite tender, cut lengthwise into three equal parts.
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Rub with the chopped mixed herbs and crushed juniper berries.
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Season with salt & crushed black pepper.
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Pan sear in very hot olive oil on all sides. Remove from heat, chill.
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Wrap tightly in plastic wrap and freeze.
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Blanch the baby vegetables, chill and set aside for service.
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Assembly
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Unwrap the frozen petite tender; let sit at room temperature for five minutes.
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On a slicer, shave the bison paper thin - it should be almost translucent, but still full slices.
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Lay the slices on the plate as they come off the slicer, forming an attractive pattern over 3/4 of the plate.
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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.
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Drizzle the Shiraz reduction over the sliced carpaccio, and add the roasted vegetables.
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Finish the plate with the shaved Asiago cheese and a twist of fresh black pepper.
© Bison Producers of Alberta