As we learn more on our nutritional needs, and the benefits of healthy fats, our marrow filled Buffalo Canoe Bones should become a staple in your freezer. They are loaded with collagen and (CLA) conjugated linolic acid. But the best part is, the preparation is simple, and the flavor takes whatever you are making to a whole new level.
Roasted Canoe Bones with Buffalo Meat
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As we learn more on our nutritional needs, and the benefits of healthy fats, our marrow filled Buffalo Canoe Bones should become a staple in your freezer. They are loaded with collagen and (CLA) conjugated linolic acid. But the best part is, the ...
Ingredients
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Wild Idea Buffalo Canoe Bones
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Drizzle of olive oil
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Salt
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Ground Pepper
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Fresh Rosemary, minced
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Prepared Buffalo Roast
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or Grilled Buffalo Steaks
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Grilled Baguettes
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Lemon Wedges
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Fresh Rosemary, chopped
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Chopped Cherries
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Pickled Red Onion
Directions
1) Thaw the number of bones you would like to use in the refrigerator.
2) Preheat your oven to 450°.
3) Place the bones on a baking sheet, drizzle and rub with a little of olive oil. Season with salt, pepper, rosemary, or seasoning of your choice. *Trick: To keep bones upright, I use a little wax paper or foil tucked underneath low spots to keep them level/upright.
4) Roast at 450° for 20 minutes. The marrow will become gelatinous and bubbly, while some of the fat will become liquid and run out onto the pan.
5) While bones are cooking, slice your prepared buffalo roast or steaks.
6) Remove the bones from the oven and place your prepared meat on the pan that the bones were roasted on, so that the meat will absorb the melted marrow. Or, place sliced meat on a platter and pour the liquid marrow over the prepared meat.
7) Squeeze fresh lemon over the roasted bones and meat, and re-season with a sprinkle of more salt, pepper, and rosemary.
8) Spread the gelatinous marrow on the grilled baguettes or directly on the meat, and top with cherries and pickled red onion, or condiments of your choice.
Recipe Note
1)The number of bones you roast should be determined on the number of people you are serving. My best calculation, is one bone per person.
I have served this a few different ways, but hands down the best way is right off the pan, with the marrow drizzled or spread over the meat, a squeeze of fresh lemon and a sprinkle more of rosemary. S&P to your liking. In addition to the rosemary and lemon, my other favorite condiments are, pickled red onion and chopped fresh or frozen cherries.
2) Add par-cooked seasoned potatoes to your pan, for crispy flavorful roasted potatoes! So good!
3) I have also tried grilling the bones, and would only recommend grilling if you have them on a baking liner of sorts, so you don’t loose the precious liquid fat!