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French-style bison tartare

French-style bison tartare

La quantités de chacun des condiments proposés dans cette recette sont données à titre d’indication. Certains préfèrent plus ou moins de moutarde, de câpres ou de cornichons, par exemple. Nous ajustons généralement les condiments et les herbes en goûtant.


  • 1½ lbs top round bison
  • 3 shallots
  • 2 to 4 anchovies (based on size)
  • 4 Tbsp capers
  • 6 small cornichon pickles
  • 3 Tbsp Dijon mustard
  • 1 Tbsp ketchup (opt.)
  • 1 to 3 tsp black pepper, cracked
  • Hot sauce to taste
  • 4 Tbsp olive oil
  • 2 Tbsp parsley, chopped
  • 2 Tbsp chives, chopped
  • Salt to taste


  1. 1

    Cut meat into 2-3 cm cubes. Place 1/3 of the meat into a food processor. Grind, by pulsing gently, without puréeing. Repeat with remaining meat in two batches. Place ground bison into a bowl.

  2. 2

    Chop shallots and anchovies. Place in the food processor with capers and pickles. Pulse until chopped finely to your taste. Transfer to the bowl with the meat.

  3. 3

    Add mustard, ketchup, pepper, hot sauce, olive oil, parsley and chive. Mix well with a fork, then taste and adjust seasoning to your taste.

  4. 4

    Place the tartar on a large plate and garnish with a few capers and herbs.

A variation of the Kitfo from The Spice Trekkers Cook at Home