Bison Carpaccio


  • 2/3 cup dark ale
  • 1/4 cup onion, chopped
  • 1 Tbsp garlic, minced
  • 2 Tbsp olive oil
  • 2 Tbsp dry red wine
  • 400g Bison meat or beef (carpaccio grade)
  • 1/4 cup Dijon mustard
  • 3 Tbsp olive oil
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp freshly ground black pepper
  • 2 Tbsp fresh cilantro, chopped
  • Tbsp fresh currants or capers (optional)

In a small saucepan, combine the ale, onion, garlic with wine and 2 Tbsp oil. Simmer, set aside until cool. Place bison meat and marinade in a resealable bag and refrigerate for at least 24 hours. Remove marinated bison from liquid and pat dry.

Add 3 Tbsp oil to sauté pan. Heat to 350°F and sear meat on both sides. Allow to cool. Brush seared bison with Dijon mustard. Mix together the parsley, peppercorns and cilantro and 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 additional olive oil. Garnish with currants or capers

Tip—you can sprinkle shaved parmesan and lemon juice to finish