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.
Ingredients
- 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
Method
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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.
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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.
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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.
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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
