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Bison Carpaccio
Ingredients
- 150 mL Dark Ale (may substitute vegetable tomato
juice for ale and red wine), 2/3 cup
- 60 mL Chopped onion, 1/4 cup
- 15 mL Chopped garlic, 1 Tbsp
- 65 mL Canola oil (canola-olive oil blend, optional),
5 Tbsp
- 30 mL Dry red wine (may substitute vegetable tomato
juice for ale and red wine), 2 Tbsp
- 400g Bison meat, trimmed, 15 oz.
- 60 mL Dijon mustard, 1/4 cup
- 30 mL Hopped parsley, 2 Tbsp
- 30 mL Black peppercorns, crushed, 2 Tbsp
- 30 mL Cilantro, chopped, 2 Tbsp
Instructions
- In a small saucepan, combine the ale, onion, garlic,
2 Tbsp (30 mL) canola oil and wine. Bring to a simmer. Set the marinade
aside until cool.
- In self-sealing plastic bag, place bison meat;
add marinade and refrigerate for at least 24 hours and longer if you
prefer a firmer meat. Remove marinated bison from liquid and pat dry.
- Add 3 Tbsp (45 mL) canola oil to sauté
pan. Heat to 350F (190C) and sear meat on both sides. Allow to cool.
Brush seared bison with Dijon mustard. Mix together the parsley, peppercorns
and cilantro. Roll bison in the herb mixture. Freeze the roll partially
to make it easy to slice. Slice the bison very thinly.
- Arrange slices over mixed greens and drizzle with
canola-olive blend.
- Yield: 5 servings.
Recipe courtesy CanolaInfo
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