Roasted Canoe Bones with Buffalo Meat

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 ...

Author

Wild Idea Buffalo

Ingredients

• Wild Idea Buffalo Canoe Bones
• Drizzle of olive oil
• Salt
• Ground Pepper
• Fresh Rosemary, minced
• Prepared Buffalo Roast
• or Grilled Buffalo Steaks
• Grilled Baguettes
• Lemon Wedges
• Fresh Rosemary, chopped
• Chopped Cherries
• Pickled Red Onion

Directions

1. 1) Thaw the number of bones you would like to use in the refrigerator.
2. 2) Preheat your oven to 450°.
3. 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. 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. 5) While bones are cooking, slice your prepared buffalo roast or steaks.
6. 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. 7) Squeeze fresh lemon over the roasted bones and meat, and re-season with a sprinkle of more salt, pepper, and rosemary.
8. 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.