Bison Tartare, Fresh Salad and Fries Trio

Enjoy this dish with a beer from your favourite local artisanal brewery.



  • 2 lbs of bison tenderloin
  • 5 tbsp mayonnaise
  • 2 pickles
  • 1 french shallot
  • 3 sprigs of parsley
  • 3 tbsp capers
  • 4 tbsp Worcestershire sauce
  • 4 drops Tabasco
  • Salt and pepper to taste


  • 1 head of lettuce
  • 2 tomatoes
  • 1 green onion
  • 5 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste


  • 6 large Yukon Gold potatoes

Cooking directions

  1. For the tartare, cut bison tenderloin in small pieces, removing any fat. Mince the pickles, shallot, parsley and capers.
  2. Add them to the meat with remainder of tartare ingredients.
  3. Mix and keep cool until ready to serve.
  4. For the salad, mix the oil and vinegar. Salt and pepper to taste. Pour over the lettuce on which you will have placed the tomatoes cut into slices. Sprinkle with chopped green onion.
  5. For the fries, slice the potatoes as finely as possible on a mandoline and cook them in boiling oil.
  6. When ready, place alongside the tartare and salad on a plate.
  7. Bon appétit!

From the book Tout le monde à table! Tome 2 released by Origine Nord-Ouest

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