Bellechasse Bison Tartare with Smoked Mustard, Pickles and 64°C Egg

Serves 4

Preparing tartare is an art that becomes easier with practice. Dare to experiment with flavours, taste your creation as you go and adjust the seasoning to find the formula that pleases you. Tartare is a quick and healthy option that demands some time to do right. For a successful dish, use the freshest ingredients available.

Tartare Ingredients 

• 600 g of fresh hand-chopped bison

• Finely chopped capers and onions, to taste

• 2 tsp Dijon mustard

• 2 tsp horseradish

• 3 egg yolks

• A drizzle of vegetable oil (to stop cooking)

• Salt and freshly ground pepper

• Tabasco or Sambal Oelek

Accompaniment Ingredients

• 4 fresh eggs

• 80 g Dijon mustard

• 4 dill pickles

• Cherry tomatoes on the vine

• Approximately 75 g of grated Parmesan cheese (32% fat content)

• Fresh herbs and edible flowers

• Small homemade or store-bought croutons

Tartare Preperation

• Finely chop the bison meat by hand, taking care to remove any tendons or fat. Reserve in the refrigerator.

• Chop the onions and capers. Reserve in the refrigerator.

• Separate yolks from the eggs.

• In a bowl, mix together the bison, capers, onions, salt, pepper, Dijon mustard and horseradish.

• Quickly add the egg yolks and a drizzle of vegetable oil. The oil will prevent the mustard and horseradish from cooking the meat, which would change its colour.

• Add a few drops of Tabasco or a pinch of Sambal Oelek to taste. Note: Tartare is made to taste, so it’s preferable to season in small quantities (salt, pepper, Tabasco, etc.). Taste and adjust seasoning as needed.

• Reserve in the refrigerator.

Finishing and Plating

• To cook the eggs perfectly, place 4 eggs in their shells in a sous-vide circulator at 64.4°C (148°F) for one hour. Then, cool and peel the eggs for serving.

• Smoke the mustard for one hour in a conventional smoker using maple wood, giving it a unique flavour.

• Meanwhile, on a non-stick oven-safe tray, spread out the Parmesan cheese and bake at 350°F (175°C) for about 8 minutes, or until the Parmesan is golden brown. Reserve in a dry place.

• Plate the tartare using a ring mold on each dish.

• Top the tartare with a perfectly peeled egg. Add fleur de sel and pepper. Serve the tartare with a drizzle of smoked mustard, small croutons, pickles and cherry tomatoes.