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Bison Tartare
The Washington Post Wine Club Bison Tartare

Bison Tartare

This spicy recipe is 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.
Wine Pairing
Wine Pairing
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
Freshly ground black pepper
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.

From Peter Smith, chef-owner of PS 7's restaurant. Tested by Stephanie Witt Sedgwick for The Washington Post.

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