Last reviewed on 2026-05-29 by the Tartare.org editors.

Bison Tartare

⏱ Prep: 25 min 🍽 Serves: 2 📊 Difficulty: Medium
Hand-cut bison tartare with shallot, capers, and a sprinkle of crushed juniper

Bison (American buffalo) makes an excellent tartare. The meat is deep red, clean-tasting, and a little sweeter and more delicate than beef, with very little of the muskiness people sometimes expect from game. Its defining feature for tartare is that it is notably leaner than beef, which changes how you season and dress it.

Because bison carries so little internal fat, a straight beef-tartare seasoning can taste lean and dry. The fix is simple: add a spoonful of good oil to carry the flavor and round the texture, and keep the acid and salt bright. Crushed juniper and a few crushed berries are an optional nod to bison's North American, prairie character.

Raw meat is not safe for everyone. Pregnant people, infants and young children, older adults, and anyone who is immunocompromised should avoid raw or undercooked meat because of the risk of foodborne infection. Eating raw meat always carries some risk; reduce it with excellent sourcing, a cold chain, and scrupulous hygiene, but understand that it cannot be eliminated. Defer to the food-safety authority where you live, and see our disclaimer.

Instructions

  1. Buy the bison from a butcher or ranch source you trust, as fresh as possible, and tell them it will be eaten raw. Choose a lean whole-muscle cut rather than ground bison. Keep it cold and use it the same day.
  2. Chill your knife, cutting board, and a mixing bowl. Cold equipment keeps the lean meat firm and slows bacterial growth.
  3. Trim away any silverskin and sinew. Cut the meat into thin slices, then strips, then a small, even dice of about 3–4mm. Do not use a food processor.
  4. Return the diced bison to the refrigerator while you build the seasoning, keeping handling time short.
  5. If using juniper and berries, crush the juniper finely and lightly crush the berries so they release flavor without dominating.
  6. In the chilled bowl, combine the shallot, capers, cornichons, Dijon mustard, Worcestershire sauce, and any juniper.
  7. Whisk in the oil. Because bison is so lean, this added fat is what gives the tartare a pleasant, rounded texture rather than a dry one.
  8. Add the diced bison and fold gently with a fork until just combined. Do not overwork it.
  9. Fold in the parsley, chives, and optional berries, then brighten with a few drops of vinegar or lemon juice.
  10. Season with flaky salt and black pepper. Taste and adjust; lean meat usually needs a little more salt and acid than beef.
  11. Shape into two mounds with a ring mold on chilled plates. If using, make a small indent and rest a fresh egg yolk on top just before serving.
  12. Serve immediately with toasted bread. Do not let it sit at room temperature, and do not keep leftovers.

Nutrition Information (per serving, estimated)

Calories 215
Protein 31g
Fat 9g
Carbs 2g
Iron 3.5mg
Vitamin B12 2.8μg

Values are rough estimates for the seasoned tartare with added oil, without bread, and will vary with the cut and ingredients.

Frequently Asked Questions

Is bison good for tartare?

Yes. Bison is tender, deep red, and clean-tasting, a little sweeter and more delicate than beef without strong gaminess. Its main quirk is that it is very lean, so adding a little oil to the seasoning gives the tartare a better, rounder texture.

Is it safe to eat bison raw?

Raw bison carries the same general risks as any raw meat, mainly surface bacteria. Reduce the risk by buying a fresh whole-muscle cut from a trusted source, keeping it cold, using clean tools, and serving it promptly. It is never zero-risk, and vulnerable groups should avoid it. Follow the food-safety guidance where you live.

How is bison different from beef in tartare?

Bison is leaner and slightly sweeter than beef. Because it has less internal fat, a standard beef seasoning can taste dry, so add a spoonful of oil and keep the salt and acid bright. The flavor is clean and mildly sweet rather than gamey.

Where can I buy bison for tartare?

Look for a butcher, specialty meat counter, or a ranch or farm that sells bison directly. Ask for a lean whole-muscle cut such as loin or tenderloin, buy it as fresh as possible, and tell them it will be eaten raw. Avoid pre-ground bison for tartare.

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