Bison Carpaccio Peppered and Cold Smoked 14 oz.-17 oz. Whole
Sold as a Whole Slab (not sliced)
Bison Carpaccio is a treat. Peppered and cold-smoked Eye of Round is ready to be sliced and plated. The eye of round is tender and will have a similar texture to the tenderloin. This is a raw product that has been minimally prepared to be enjoyed thinly sliced and eaten as an appetizer (or main course). The pepper and cold smoke provide an exterior flavor that adds to the concentrated flavors of the raw bison.
Here is a little recipe we found that pairs well with this Bison Carpaccio.
Ingredients 1 (6-ounce) Bison Carpaccio 1 cup fresh baby greens 2 ounces Parmesan cheese, shaved Sea salt and freshly ground pepper Sweet Dijon dressing 2 tablespoons Dijon mustard 1 tablespoon white wine vinegar 1 tablespoon honey 2 tablespoons mayonnaise 3 tablespoons extra-virgin olive oil Sea salt and freshly ground pepper
Preparation It is easiest to thinly slice when partially frozen.
For dressing, combine Dijon, vinegar, honey and mayonnaise in medium bowl. Slowly whisk in oil until well blended. Season with salt and pepper. Cover and chill until ready to use.
Thinly slice beef to approximately 1⁄ 8 to 1⁄ 4-inch slices. Arrange on platter. Top with greens. Drizzle with dressing and sprinkle with shaved Parmesan. Season with coarse salt and freshly ground pepper. Serve immediately. Serves 6.
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