Recipes

Bison tartare

Jaime Young

Chef/Partner

Sunday in Brooklyn

Brooklyn
N.Y.
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Menu Price: 
$18.00
Yield: 
1 serving
Ingredients: 
75
g
Top round bison meat, diced
As needed
Fish sauce
As needed
Coarse flaky salt
As needed
Freshly ground black pepper
As needed
Olive oil
1
each
Egg yolk, soaked in Worcestershire for 4 to 6 hours
4
each
Recipe: 
8
each
Ramp capers (see note)
1
each
Sea lettuce, medium piece, fried and broken into pieces
1

Season bison to taste with fish sauce, coarse salt, black pepper and olive oil.

2

To plate, place seasoned bison at bottom of a bowl and slightly spread out meat so it is about 1 layer and even. Place egg yolk on top and evenly distribute chanterelles and capers on top of meat. Finish by garnishing with fried sea lettuce and some olive oil.

Notes: 
Note: 

Pack ramp seed bulbs in salt and let sit for 2 months.

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