Heart Healthy from WakeMed Heart Center

Carolina Bison Carpaccio

October 2, 2016 |

Recipe courtesy of Chef Duane Fernandes
as seen on episode “Bison“, Season 6

Flavor, NC | Bison Carpaccio

Yield 6 Servings


  • 18 paper thin slices bison tenderloin. This can be sliced in advance, placed on 6 plates and covered with plastic wrap.
  • Lightly season the sliced bison on the plates with salt.
  • Baby lettuces of your choice

Garlic Chips

  • 6 cloves of garlic sliced paper thin
  • 2 cups milk
  • 2 cups canola oil-for frying
  • Salt

In a small pot bring 1 cup of milk and the sliced garlic cloves to a boil. Drain and discard the milk and repeat with the remaining cup of milk. Pat the sliced garlic dry. This process helps remove the harshness of the garlic. In a medium pot heat the canola oil to about 225 degrees. Gently fry the garlic chips until they stop bubbling and transfer to a paper towel lined plate. Reserve.

Roasted Mushroom Vinaigrette

  • 8 oz. cooked and cooled mushrooms of your choice
  • 1 cup mushroom broth
  • 2 oz. peeled and diced potato
  • Sherry vinegar-to taste
  • Olive oil-to consistency
  • Truffle oil-optional
  • Water
  • Salt and pepper

Place the cooked mushrooms, mushroom broth and diced potato in a small pot and cook until the potatoes are soft. Place the mixture in the refrigerator to cool. Once the mixture is cool transfer to a blender or food processer with a few splashes of sherry vinegar, ½ cup water and a pinch of salt and pepper. Turn the blender on and slowly drizzle in olive oil (or truffle oil) until the vinaigrette has a smooth consistency…about 1 cup or so. From this point adjust to taste with sherry vinegar, olive or truffle oil and salt and pepper.

Arrange the vinaigrette, garlic chips and lettuces on top of the bison.


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