Bison Tartare with Fry Bread and Pickled Okra

Name: Bison Tartare with Fry Bread and Pickled Okra
Total time: 60 min
Ingredients: 1 lb. (500 g) okra; 2 cups (16 fl. oz./500 ml) distilled white vinegar; 1 Tbs. kosher salt; 1 Tbs. sugar; 1 lb. (500 g) bison tenderloin or grass-fed beef tenderloin; 1 Tbs. whole-grain Dijon mustard; 1 tsp. Worcestershire sauce; 1 tsp. Bragg liquid aminos; Juice of 1/2 lemon; 2 Tbs. extra-virgin olive oil; 1 Tbs. capers; 4 to 6 cornichons, coaresely chopped; 2 to 3 Tbs. chopped fresh flat-leaf parsley; Sea salt; freshly ground black pepper; 1 egg yolk; 2 garlic heads; Extra-virgin olive oil for drizzling; Sea salt and freshly ground white pepper; 1 cup (8 fl. oz./250 ml) Duke&rsquo;s mayonnaise; 1 Tbs. Dijon mustard; 1 1/4 cups (10 fl. oz./310 ml) warm water (about 110&#176;F/43&#176;C); 1 1/4 tsp. active dry yeast; 3 1/2 cups (17 1/2 oz./545 g) bread flour, plus more for dusting; 1/2 tsp. kosher salt; Canola oil for frying

www.williams-sonoma.com

Bison Tartare with Fry Bread and Pickled Okra Chef and owner of Restaurant Cochineal, Alexandra Gates is passionate about using local products in her cooking,

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