Description
A unique twist on traditional carpaccio using bison and the rich flavor of black garlic.
Ingredients
Scale
- 8 ounces bison tenderloin
- 4 cloves black garlic
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon capers
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Freeze the bison tenderloin for about 30 minutes to make slicing easier.
- Using a very sharp knife, slice the bison as thinly as possible.
- Arrange the slices on a serving plate.
- Mash the black garlic into a paste and spread it over the bison slices.
- Drizzle with olive oil and sprinkle with sea salt and pepper.
- Top with capers, parsley, and a squeeze of lemon juice.
- Serve immediately.
Notes
- This dish is best served fresh and can be garnished with additional herbs or microgreens.
- Marinating the bison in olive oil and black garlic overnight can enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Raw
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 280
- Sugar: 0g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg