Description
A unique twist on traditional carpaccio, infused with the rich flavors of black garlic and the lean protein of bison.
Ingredients
Scale
- 8 ounces bison tenderloin
- 4 cloves black garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 ounces arugula
- Parmesan shavings for garnish
Instructions
- Freeze the bison tenderloin for about 30 minutes to firm it up.
- Using a sharp knife, slice the bison as thinly as possible.
- Arrange the slices on a chilled plate in an overlapping pattern.
- In a small bowl, mix the minced black garlic, olive oil, balsamic vinegar, sea salt, and black pepper.
- Drizzle the mixture over the bison slices.
- Top with arugula and garnish with parmesan shavings.
- Serve immediately.
Notes
- Ensure the bison is very cold for easier slicing.
- Adjust the amount of black garlic according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 60mg