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August Recipe
By Chef Albert Ponzo
Le Select Bistro
@albertponzo
www.leselect.com
419-596-6405
Bison Tartare
Ingredients:
2 lb bison flank, sirloin or tenderloin
1/2 cup shallot finely diced
1/4 cup cornichon finely diced
1/3 cup capers finely minced
1 egg yolk
1 1/2 tbsp Dijon Mustard
1/2 capful brandy
1/2 tsp worcestershire sauce
A few drops of chili oil or favourite hot sauce
5 tbsp finely chopped fine herbs (tarragon, chervil, parsley, and chives)
5 tbsp extra virgin Olive Oil
Kosher salt
Black pepper
Pistachios lightly cracked with a chef knife
Toasted sliced artisanal bread
yield 5 portions
For the dressing:
Mix together shallots, cornichons, capers, egg yolks, dijon, brandy, worcestershire chili oil with a spatula
For the meat:
Remove any fat, sinew or silver-skin from the bison
Mince the meat and keep in the refrigerator until ready to serve
To mix and serve:
In a mixing bowl with a spoon, mix together 8 tablespoons dressing, olive oil, fine herbs.
Season with salt, black pepper and chili oil to taste.
Serve garnished with cracked pistachios and alongside toasted bread.
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