Tartare with Parmesan Crostini
Bison Tartare with Pamesan Crostini
An elegant hors d'oeuvre from Chef Michael Kornick. Lean bison spiced with onion, mustard and capers contrasts beautifully with crisp crostini. May be prepared as individual canapés or as a large dish.
- 8 oz ground bison (90% lean) OR bison filet
- 1 oz capers
- 1 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- ½ tsp minced garlic
- 1/4 cup small diced red onion (1/8”x1/8”x1/8”)
- 2 tbsp chopped parsley
- 3 tbsp torn fresh tarragon leaves
- 2 tbsp virgin olive oil
- 1 egg yolk
- Salt and pepper to taste
- 1 oz drained capers
- 2 oz vegetable oil
- 16 thinly sliced pieces of French baguette
- 2 oz virgin olive oil
- ½ cup finely grated Parmesan cheese
- If using filet, mince finely.
- For crostini canapés, in a mixing bowl, combine ground bison, or finely minced filet, with all other ingredients.
- For a large serving, combine everything but egg yolk.
- Season with salt and pepper to taste.
- Right before serving, spread onto crostini and garnish with crisp capers. Or, for a large serving, arrange tartare on plate, surround by croutons, place yolk in center of tartare and top with crisp capers and tarragon leaves.
- Note: This can hold up to 30 minutes in the refrigerator.
- In a small, pre-heated sauté pan, add oil and capers, cook over medium heat. Lightly sizzle until capers are crisp, but not brown. Do not allow oil to smoke.
- Drain through a strainer and place on a paper towel.
- Reserve for garnish.
- Drizzle bread with virgin olive oil.
- Sprinkle with cheese.
- Toast in a 325°F oven until crisp, but before browning (about 8-10 minutes).