- 8oz bison filet
- 1oz. capers
- 1 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1/2 tsp minced garlic
- 1/4 cup diced red onion
- 3 tbsp torn fresh tarragon leaves
- 2 tbsp olive oil
- 1 quail egg yolk
- Salt and pepper to taste
- Mince the bison filet very fine
- Combine bison with all the ingredients except the quail egg yolk
- Place the mixture on a plate and top with quail egg yolk
- Serve with a salad made with wild foraged greens and a Wisconsin sparkling wine
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