Bison Tartare 4.000

Michael Temchine for The Washington Post

Feb 17, 2010

This spicy recipe comes from Peter Smith, chef-owner of PS 7's restaurant. It's nothing like traditional beef tartare. It is full of flavor and packs a healthy dose of heat from whole-grain mustard and chopped pickled chili peppers. For a clean presentation, use a 2- to 2 1/2-inch round biscuit cutter to shape your patties.

Bison is available at many local stores, but Smith uses the bison from Gunpowder Bison & Trading in Monkton, Md. It can be ordered online at gunpowderbison.com or by phone at 410-343-2277.

Smith recommends serving the tartare with toasted rye bread and pickled peppers.


Servings: 4 appetizer servings
Ingredients
  • 8 ounces boneless bison rib-eye, trimmed of all fat and silver skin, finely chopped
  • 1 tablespoon finely chopped Pickled Chili Peppers, such as pickled jalapeños or pickled Italian peppers
  • 1 teaspoon finely chopped chives
  • 1/2 teaspoon finely chopped shallots
  • 1 tablespoon Pommery or other whole-grain mustard
  • 1/2 teaspoon extra-virgin olive oil
  • Salt
  • Freshly ground black pepper

Directions

Gently combine the chopped bison, chili peppers, chives, shallots, mustard, oil, and salt and pepper to taste in a glass bowl. Taste, and adjust the seasoning. Form into four patties and serve.

Rate it

Recipe Source

From Peter Smith, chef-owner of PS 7's restaurant.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.