Bison Bone Marrow Recipe
two roasted femur bones, served with port wine grapes & garlic crostini
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Bison Bones
Preheat your oven to 400°F (200°C). Place the bison femur bones on a baking tray, cut side up. Sprinkle with salt and black pepper.
- 2
Roast the Bones
Roast the bones in the preheated oven for about 25-30 minutes, or until the marrow is soft and starts to ooze out.
- 3
Prepare the Crostini
While the bones are roasting, slice the French baguette into 1/2 inch thick slices. Brush each slice with olive oil and rub with garlic cloves.
- 4
Toast the Crostini
Place the baguette slices on a baking sheet and toast in the oven for about 10 minutes, or until golden brown and crispy.
- 5
Prepare the Port Wine Grapes
In a small saucepan, heat the port wine grapes over low heat until warmed through. This should take about 5 minutes.
- 6
Serve
Remove the roasted bones from the oven. Serve the bison bone marrow with the toasted garlic crostini and warm port wine grapes on the side. Garnish with fresh parsley, if desired.
