Learn how easy it is to make bison tartare in your own kitchen! Fresh chopped bison is mixed with briny capers, bright lemon juice, and whole-grain mustard served topped with a quail egg yolk. Steak tartare is rich, creamy, meaty, and full of bold flavors. This delicious dish is safe to eat with no cooking required!
Tartare is one of those dishes that you might only order at a fancy restaurant, but it is unbelievably easy to make at home. This low-carb, protein-filled meal doesn’t require any cooking, complex steps, or ingredients.
When you think of tartare you usually think of fish, but if you aren’t into seafood, this homemade version made with bison steak is a great alternative.
I love this recipe because it is an easy and delicious way to prepare raw meats. Combined with bold flavors such as capers, whole grain mustard, and lemon juice, tartare is served raw with a creamy egg yolk and toasted bread or crackers. It looks elegant and comes together very quickly.
Steak tartare is traditionally made with beef but in this tasty version, bison loin is used instead with a flavorful result. Bison is a leaner meat than beef with a lighter flavor. Its unique flavor and texture is delicious inside this steak tartare recipe.
Bison loin. It is a very tender cut of meat. Make sure to use fresh, high-quality meat, straight from the butcher if you can.
Shallot. Gives a mild and savory onion flavor without being too strong or overpowering.
Capers. Adds a briny acidity that nicely complements the bison.
Whole grain mustard. A more flavorful type of mustard.
Fresh parsley. Adds a herby freshness to this dish.
Lemon. Juice and zest are key ingredients in tartare recipes, giving a bright citrus essence.
Quail eggs. Have a rich flavor and are mixed into the tartare and served on top.
Salt and ground black pepper. For seasoning and added flavor.
How to make bison tartare
We will use a lean cut of bison for this recipe because we cant have any fat in the raw tartare. It will be just too tough to chew. Bison loin is a perfect choice. If you choose to use a different cut of meat, just remove all the visible fat.
Using a very sharp knife, chop bison loin in tiny pieces. It will be easier to do if you put meat in the freezer for 20 minutes. Place chopped bison in the bowl.
Add finely chopped shallot and capers. If you don’t like capers, just leave them out. Whole grain mustard is essential in tartare so add some to the bowl as well. Add chopped parsley and juiced lemon. You may also will want to add some lemon zest.
Quail eggs are traditionally used in tartar instead of chicken eggs. We have quail eggs sold in our local supermarket so it was not a problem. You can substitute quail egg yolks to 1 small chicken egg yolk.
Mix everything very gently, you don’t want to overmix your bison tartar. Now, you can enjoy your dish straight from the bowl. Or use a special dessert ring mold with pusher and lifter. In the pictures below i showed how to use it in this recipe.
Top prepared bison tartare with quail egg yolk. Micro greens will look amazing on top of tartar as well if you have it.
Helpful tips for making tartare
Make sure you are using high-quality meat and eggs. Tartare is eaten raw, so it’s essential that you are consuming the best type of meat.
To help avoid any food-borne illness, keep the meat and eggs very cold until ready to use.
Put the bison in the freezer for 20 minutes before cutting. Very cold or slightly frozen meat is easier to cut into small pieces giving you the best taste and texture.
Meat. Use a top sirloin bison steak or grass-fed beef tenderloin if you can’t find a bison loin.
Mustard. Use dijon mustard instead of whole grain, not as flavorful but it works fine.
Shallot. Red onion or green onion can be used instead. Both have pretty mild onion flavors.
Quail eggs. If you can’t find quail eggs, pasture-raised organic chicken eggs are fine to use instead.
Instead of serving your tartare with an egg yolk, top it with microgreens, arugula, or extra capers. It is also tasty on toast or as a sandwich.
Add minced jalapeno peppers to your tartare if you like a bit of heat.
Frequently asked questions
Buffalo tartare is steak tartare made of buffalo or bison meat, instead of beef.
Tartare is made primarily of raw meat chopped very small but it is also combined with fresh herbs, lemon juice, raw eggs, and other ingredients for flavor and seasoning.
Tenderloin or loin steak are the best options for steak tartare. They are tender and flavorful cuts of meat.
There is always a risk of foodborne illness when working with raw meat. However, when prepared properly tartare is safe to eat. Ensuring you are working with the highest quality meat will help reduce the chances of illness.
Yes! Bison is a lean protein that is naturally low in cholesterol. It has a high amount of B vitamins, iron, selenium, and omega-3 fatty acids. This recipe also includes quail eggs which are rich in fat and protein.
Toast or crackers: These provide a crunchy texture and a neutral base for the tartare to shine. Toast can be lightly buttered or rubbed with a little bit of garlic for added flavor.
Salad greens: A simple mixed greens salad provides a fresh and crisp contrast to the richness of the tartare. Arugula or watercress are popular choices.
Pickled vegetables: Pickled cucumbers, radishes, or onions add a tangy and slightly sweet flavor to the dish. Use this side if you didn’t already added capers to the dish.
Potato chips or fries: These crispy and salty sides provide a crunchy texture and a perfect balance to the richness of the tartare.
Roasted vegetables: Roasted vegetables like asparagus or cherry tomatoes offer a sweet and savory flavor.
Tartare always should be eaten fresh. If you have leftovers, don’t toss them, just sear quick on the skillet or place under the broiler. Cooked meat can be stored for couple days in the fridge.
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- London broil slow cooker
- Air fryer beef liver
- Red Argentinian shrimp recipe
- Air fryer haddock
- Conchiglie pasta recipe
- Bologna gravy
Hope you will like this bison tartare recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have questions or suggestions.
- 1 lb bison loin
- 1 shallot, finely chopped
- 1 tablespoon capers, finely minced (optionally)
- 1 tablespoon whole grain mustard
- 1 tablespoon chopped parsley
- ½ lemon, juiced and zested
- 3 quail eggs
- 1 teaspoon salt
- freshly ground black pepper
- Trim all the fat from the loin, Chop bison in small pieces and place in the bowl.
- Add chopped shallots, capers, lemon juice and zest, parsley and mustard. Add salt and black pepper.
- Separate egg yolks from whites and add to the mixture. Leave one egg yolk for decoration.
- Gently mix all the ingredients. Do not overmix!
- Place mixture in the round mold and press it down to the plate.
- Crack the last egg and place yolk on top for decoration.
Tartare always should be eaten fresh. If you have leftovers, don't toss them, just sear quick on the skillet or place under the broiler. Cooked meat can be stored for couple days in the fridge.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 588Total Fat: 36gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 302mgSodium: 1431mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 57g