Roasted bone marrow has got to be one of the simplest dishes ever – a hot oven is really all you need to know.
This classic bistro dish can be found all over menus in Europe and North America, usually served with plenty of crusty bread and salt.
This year I’ve been lucky enough to get my hands on some moose bones that are full of beautiful thick marrow. Turns out that moose marrow, like beef marrow (and I’m assuming bison as well) roasts beautifully and tastes delicious.
The parsley salad in this recipe is a very heavy nod towards a favorite chef of mine in London (thanks Mr. Henderson!) – the parsley and lemon do a lovely job cutting the heaviness of the fatty marrow.
Make sure you’ve got lots of white wine on hand when you serve.
Roasted bone marrow with parsley
Marrow is really rich, so if it’s an appetizer serve one bone per person, if you’re making it a meal serve three or four pieces per person.
The parsley salad in this recipe is a very heavy nod towards a favorite chef of mine in London (thanks Mr. Henderson!) – the parsley and lemon do a lovely job cutting the heaviness of the fatty marrow.
Make sure you’ve got lots of white wine on hand when you serve.
Ingredients
- 2, 4-inch moose bones
- 2 Tbsp chopped parsley
- 1 Tbsp lemon juice
- 1 tsp capers, chopped
- Salt and pepper, to taste
- Toast, to serve
Instructions
- Set oven at 405ºF. Place the marrow bones in a roasting pan with the widest side of the bone on the bottom. Roast for 20 to 25 minutes, or until the bone marrow is soft and jiggly.
- While the marrow is roasting combine parsley, lemon juice and capers in a bowl and season to taste with salt and pepper.
- When you’re ready to serve top each bone with parsley mixture. Using a small knife or spoon spread the marrow onto a slice of toast and season with salt to taste.
Notes
Lemon and parsley cut the fattiness of the bone marrow
Bones ready for the oven
Bones just out of the oven
Topped with parsley and ready to serve
