Bison Carpaccio With Feild Mushroom

Carpaccio created by Giuseppe Cipriani, founder of Harry’s Bar in Venice, originally prepared the dish for the countess Amalia Nani Mocenigo when he learned that the doctors had recommended that she eat raw meat. The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his paintings. Our Carpaccio is made using our lean and delicious Bison Tenderloin. Impress your guests with this light, simple dish next time you have guests over.


  • Sea salt
  • freshly ground black pepper
  • 8 to 10 oz Bison Tenderloin
  • 1 handful of fresh celery leaves picked
  • a few shaving of Parmigiano Reggiano
  • Field or button mushrooms
  • Half a lemon
  • extra virgin olive oil



  1. Place the Bison Tenderloin on your cutting board and season it all over with salt and pepper.
  2. Get a heavy frying pan very hot and add a splash of oil, followed by the bison fillet. Fry for 1 minute only, turning it every few seconds to sear.
  3. Take the meat out of the frying pan and put it on to a plate to rest for a minute. (Once seared, you can serve right away or you can keep the meat covered on a plate until needed.)
  4. Slice the seared fillet with a sharp knife as thinly as possible. Lay each slice on a board and flatten as much as you can by pressing down on them with the side of a chopping knife.
  5. Lay out the slices of fillet on to your platter. Season again lightly and place Your thinly sliced Field Mushrooms, Parmesan shavings and celery leaf on top of your carpaccio.
  6. drizzle with some good extra virgin olive oil and a squeeze of lemon and enjoy!