Saturday, August 13, 2011

Bison Tartare with Shriaz Caviar

Bison tartare is a raw meat preparation.

For most of you, thanks for stopping by, see you next week!

However, if you are willing to open your mind and palate to a new sensation; please read on.


Simple steps can, and should, be taken to reduce your chance of unfortunate bathroom excursions or death.
  • Buy only from reputable purveyors.
  • Handle the meat properly.
  • Maintain raw meat below 40 F.  Temperatures between 41 F to 135 F are ideal breeding conditions for bacteria.
  • Buy organic, grass-fed meats.  Spend the extra money, you get what you pay for.
  • Serve on cold plates.  Maintain the plates in the fridge till service.  Making sure the diner experiences the flavors as crisp, refreshing and vibrant.
This is my last post in series attempting to sell you good people on giving the American Buffalo or Bison a try as a meat alternative.  Look at that baby, ain't it gorgeous?!

Organic grass-fed Bison Sirloin
    Obviously, you don't get caviar from grapes.  The spherification of a liquid is a technique perfected by Ferran and Albert Adria.  A liquid is held by a thin gel membrane, texturally similarly to caviar.

    NOTE:  The liquid to be spherified must TASTE of something.  No matter how pretty it looks, it will fall flat without great taste.  The aim with spherification, apart from the aesthetic look, is two fold...
    • To pop in the mouth.
    • To deliver an intense flavor burst.
    In the immortal words of Gordon Ramsay, "Presentation is there for 15 seconds.  It is flavor that holds the memory."

    My playful caviar is a basic but intense shiraz reduction that pairs well with steak.  Again, only use a wine you'd actually drink.  I use my favorite, Voyager Estate Shiraz.

    Enjoy...

    Bison Tartare
    • 10 oz organic grass-fed bison sirloin
    • 1 tsp dill pickles - diced
    • 1 tsp shallots - minced
    • 1 tsp marjoram - minced
    • 1 anchovies fillet - minced
    • 1 tsp chipotle sauce
    • 1 tsp ketchup
    1. Insert a glass bowl in the fridge 30 minutes before prepping.
    2. In the glass bowl, mix all ingredients.
    3. Using a rubber spatula, gently fold together the ingredients.  You want a nice loose tartare, not gluey mess.
    Shiraz Reduction
    • 1/4 cup safflower oil
    • 8 oz button mushrooms - scrubbed & sliced
    • 3 shallots - peeled & sliced thin on the mandoline
    • 1 bay leaf
    • 1/2 tbs whole black peppercorns
    • 1/2 tbs whole coriander seeds
    • 2 tbs agave syrup
    • 1/4 cup balsamic vinegar
    • 350 ml - Shiraz
    • 1 cup beef demi-glace
    1. In a saucepan, heat the safflower oil over medium heat.  Add the mushrooms, shallots, bay leaf, black peppercorns & whole coriander seeds.  Cook for 10 minutes.
    2. Add the agave, vinegar, & shiraz.  Scrape up any browned bits.  Simmer for 18 minutes.
    3. Add the beef demi-glace.  Simmer for 18 minutes.
    4. Strain through a fine mesh strainer.
     Shiraz Caviar
    • 2 cups canola oil
    • 1/2 cup shiraz reduction
    • 1 tsp agar agar
    1. In a glass container, I like to use a vase, add the canola oil.  Place in the freezer for 20 minutes.  Oil must be ice cold.
    2. In small saucepan, bring the shiraz and agar to the boil.  Boil for 3 minutes, until agar is dissolved.  Remove from the heat.
    3. Prepare a container holding clean cold water.  Prepare a plate lined with paper towel.
    4. Remove the oil from freezer.
    5. Using a syringe or dropper, carefully drip the shiraz mixture into the cold oil.
    6. Using a slotted spoon, carefully remove the shiraz caviar from the oil.  Drop into the clean water to rinse off.  Then onto the paper towel to dry.
    Note: Once the shiraz mixture comes off the heat, the clock has started.  If you delay too long, it will thicken and gel.  At that point it will not be of use to you.

    That's it for now...till we exchange a few words again...Peace!

    20 comments:

    1. This is such a great creation, Lazaro! I love tartare and a lot of things raw. I haven't tried raw bison yet, though I agree with you, and strongly support cooking with bison as an alternative! That piece of meat is gorgeously colored and textured!

      And that shiraz caviar is genius. It must have complemented the tartare well! Great pairing and stunning dish.

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    2. I LOVE steak tartare and have been meaning to make it - albeit a French version. I love your chipotle/kethcup twist and I'll bet the flavor of bison makes for an intriguing dish. Gorgeous, especially with the Shiraz sauce. Wow!

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    3. The tartare is definitely one of my favorites. While in Belgium I used to eat this almost every day. Could not get enough of it. So elegantly plated. Como siempre...te botastes mijo!

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    4. I love that the shiraz is like magic –– holding its shape just long enough. Must be brilliant. You know I didn't eat rare burger for years after a series of unpleasant experiences with bad ground beef (in good restaurants). I just started eating it again... so far so good... and I do mean good! I used to love tartar and you have a great recipe here!

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    5. This look amazingly delicious! I have never had tartare before and yours convince me to try one soon.

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    6. Wow, this dish sounds fabulous!!! I love a good tartare and also how you incorporated the Shiraz as well - YUM! Hope you're having a great weekend:)

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    7. Goodness gracious! Now this is taking everything to a very exciting new level indeed! Molecular gastronomy...wow! I love, love, love (did I mention I love) tartare - steak, fish...all of it. Delicious.

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    8. Caviar?? U got me, Laz! What a daring combi! But under your wings, I'm sure the taste is yummy. Would love to try some!

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    9. Cavier here is very expensive. I used cavier to top with smoked salmon and would love to try yours :)

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    10. This is brilliant, Laz. Not only is tartare a fantastic use for bison, but the addition of the shiraz caviar really takes it to the next level!

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    11. First time I saw the beef tartare for real when I was in France. The first thing came to mind was ewwww. I'm sorry! It's raw beef for my sake haha. I can't get pass its look. I guess I will see you next week :D

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    12. Making the caviar sounds less difficult than I expected! I definitely have to try it.

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    13. This looks delicious! Love the addition of the caviar. I got a grinder attachment for my birthday and have been dying to do tartare ever since :)

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    14. What a stunning and beautifully complex dish...the Shiraz Caviar is brilliant!

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    15. I have yet to make tartare at home. But I will. This is just beautiful!
      In Prague, Radick, this interesting Czech fellow we met in an old school bar, showed me what he said is the "right" way to eat tartare. You rub a clove of raw garlic on a piece of crispy (possibly deep fried) toast. It definitely gives another level to the experience, as the crispy toast texture is so interesting with the cold tartare, and the smell of garlic really works up the appetite. Your version would be superb eaten like that I think! In fact, Radick is the reason I tried tartare - he ordered it and said it was typically Czech ... well, I would eat my arm before I would commit such a grievous offense as to turn down food that was offered in the spirit of camaraderie and hospitality! Very glad of that rule of mine.

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    16. I don't eat raw meat, but this is a superb dish. Your shiraz reduction is particularly enticing, and the shiraz "caviar" is such a cool and unexpected addition. Very well done. The best burger I've ever had was made of ground Bison beef...fantastic flavor.

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    17. Love bison and this tartare looks delicious. I need to find me a good source.

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    18. you never cease to amaze me, Laz. from the presentation right down to your Shiraz caviar, this dish speaks culinary talent and skills! thank you for those tips on avoiding trips to the washroom...haha. i've always wanted to try beef tartare so after i try that, we'll see if bison tartare is still on my list of to tries....teehee. with this post though, i'd skip the beef and go straight for the bison. thank you for always sharing your amazing talents.

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