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.