Roasted Bison Marrow Bones

Yes, they're bones...and they're delicious. Trust us.

Fact: marrow is an acquired taste. Additional fact: we believe that you should acquire a taste for marrow. This preparation couldn’t be easier, nor could it yield more delicious results. We came across some bison bones from Elk Trails Ranch at the Union Square Greenmarket and splurged on the accoutrements.  The end product elicited satisfied grunts of moans of approval from two marrow virgins. Mission accomplished.

Equipment Needed: 2 Baking Sheets, Aluminum Foil, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style (casual) of Individual Plating (fancy)

Servings: 6-8

Suggested Wine Pairing: Heavier reds like  Zinfandels, Cabernet Sauvignon and Malbec (or an acidic white like a Sauvignon Blanc if you’re feeling adventurous)

Suggested Beer Pairing: Stouts, porters, dark Belgians (to balance the fattiness) and wheat beers (to cut through the fattiness)

Ingredients:

  • 2-3lbs Marrow bones ($5/lb)
  • Fresh flat leaf parsley (about $3/bunch)
  • about 4 TBSP Extra virgin olive oil ($9.99/34 oz bottle) (we got fancy and used blood orange-infused olive oil)
  • about 3 TBSP Balsamic vinegar ($6/17 oz bottle) (fancier still: we used fig-infused balsamic vinegar)
  • 1/4 lb Microgreens (about $10/lb) (yes, these are some expensive leaves; use regular mixed greens if you’re not splurging)
  • 1 baguette (about $2)
  • Sea salt (around $5/26 oz) (prices vary widely depending on the salt)
  • Salt
  • Pepper
  • Bonus Points: 1 garlic bulb ($2.99/lb)
  • Bonus Points: truffle oil (about $20/8 oz)

Preparation:

  • Preheat oven to 450° F. Cover a baking sheet in foil so you don’t have to scrub it later.
  • Salt and pepper each side of the marrow bone and place it larger side down on the baking sheet. Put in the oven for 15 minutes.

Salt, pepper, roast. That's it.

  • BONUS POINTS: Cut the tops off an entire bulb of garlic, drizzle truffle oil over the top and wrap in aluminum foil. Place in the oven at the same time as the bones, making sure to place the edges of the foil facing up so the oil doesn’t drip out and start smoking. Roast for the full 15 minutes, unwrap and serve as a spread for the baguette pieces.

Slice the tops off of an entire bulb.

Wrap the garlic in aluminum foil and let the truffling commence.

  • Slice your baguette diagonally into equal pieces and place on your other baking sheet. Drizzle lightly with olive oil and place on the second rack in the oven at the 10 minute mark.
  • Rinse your microgreens. Mix the olive oil and vinegar together and toss with the greens. Serve on the side of each individual bone or line the bottom of the serving tray as a bed for the bones.
  • To Serve: Give each guest a spoon and butter knife to get the marrow out and on to their toast. Serve with the best sea salt you can afford (we know that sounds pretentious, but more expensive salts, unfortunately, often have tastier, more unique savory elements. We used a Hawaiian black salt).
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