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Herb-crusted Bison Carpaccio with Tomato Chutney

Jane’s Restaurant

Bison, with its assertive flavour and natural tenderness, makes a great regional alternative to beef.

Bison Carpaccio
1/5 bison tenderloin
1 tsp canola oil
2 tsp Dijon mustard
1 tsp cracked black pepper
1 tsp fresh rosemary, finely chopped
1 tsp fresh dill, finely chopped
1 tsp fresh basil, finely chopped

Tomato Chutney
1 1/2 cups fresh plum tomatoes
2 1/2 Tbsp sugar
1 Tbsp white vinegar
1/2 tsp fresh ginger, peeled and minced
1/2 tsp coarse-grain mustard
1/2 tsp star anise
1/4 tsp minced garlic
pinch of salt
pinch of chilli powder

Balsamic Reduction
4 cups balsamic vinegar
1/2 cup sugar

1 bunch of arugula
1 can of poached quail eggs
Fresh Parmesan to taste

Bison Carpaccio
1. Clean and trim bison tenderloin.
3. Season tenderloin with salt and pepper.
4. Use canola oil to sear the bison in a pan, over high heat.
6. Roll the bison in the pan, so it browns all around. Sear for 4-5 min.
5. Cool down, pat dry with paper towel.
6. Brush tenderloin with Dijon mustard, season with black pepper and fresh herbs.
7. Wrap tenderloin tightly in cling wrap, and place in fridge to chill for 2-3 hrs. Keeping bison extremely cold makes it easier to cut.
8. Remove tenderloin from fridge, unwrap.
9. Slice tenderloin thin using a sharp slicing knife, and arrange on plate.

Tomato Chutney
1. Peel, seed and mince tomatoes.
2. Cook sugar in a dry 2-quart heavy saucepan over medium heat, undisturbed, until it begins to melt.
2. Continue to cook, stirring until sugar melts into golden caramel. Remove from heat.
3. Carefully add vinegar.
4. Stir in remaining ingredients, simmer uncovered. Stir occasionally, until it begins to thicken; about 1 hr.
5. Discard star anise.

Balsamic Reduction
1. Slowly simmer balsamic with sugar until it reduces to syrup.

Assemble and garnish as pictured.

Yield  4 servings

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