Well it's a rainy Sunday afternoon, I"ve got a roast sized venison steak defrosting on the counter{my last one} covered in Montreal steak spice ready for the Q. I' m getting hungry and thinking about deer season and was wondering; has anybody tried venison bone marrow? If so how does it taste and how'd ya cook it?
Ever try?
- Thread starter neen
- Start date
I agree the meat tastes better de-boned. I'm talking about roasting some leg bones and scooping the marrow out cave man style. This seems to have become a trendy meal in some posh restaurants and I'm sure they charge an arm and a leg -just for the leg.
I like Beef marrow, never tried Venison marrow, though. other's seems to think it may be if'y! debone your roast and cook it and cook the bone separate and try the marrow. no ruined wasted roast and you'll know what Venison marrow tastes like! let us know, please.
Venison bone marrow can taste really nice if prepared properly.
It is richer in flavor than beef marrow and usually im able to get more marrow out of the bone from venison than from beef.
I make it in the slow cooker.
I simply add the bones to the #### pot when im making my venison stew.
Here is how I do my version of venison stew.
I usually make this in the morning before work and by the time im back dinner is ready.
Add cut of meat, I usually do my roast out of the tough cuts of the deer like the neck or front shoulder.
Add your marrow bones, when i cut up my deer i cut up the bones as wel, about 1.5 inches long.
About 1 cup of beans . I like red beans but any beans will do.
About ¾ cup pearl barley.
2 to 3 mall onions cut into 2.
2 or 3 potatoes cut into ¼’s.
About 1 tspn of salt
About 1 tspn black pepper.
1 clove of garlic, not chopped.
About 2 tspn of paprika.
A few juniper berries (optional)
About 2 tspn honey or maple syrup.
2 bay leaves.
Cover in beef stock or chicken stock or even just water if in a pinch.
Set on low and let it go.
Let it party and mingle in the slow cooker for about 8 to 10 hours.
The end consistency is a very thick hardy rich stew with the meat all flaky and supple.
Enjoy a plate full and suck the marrow out of the bone for dessert.
enjoy
It is richer in flavor than beef marrow and usually im able to get more marrow out of the bone from venison than from beef.
I make it in the slow cooker.
I simply add the bones to the #### pot when im making my venison stew.
Here is how I do my version of venison stew.
I usually make this in the morning before work and by the time im back dinner is ready.
Add cut of meat, I usually do my roast out of the tough cuts of the deer like the neck or front shoulder.
Add your marrow bones, when i cut up my deer i cut up the bones as wel, about 1.5 inches long.
About 1 cup of beans . I like red beans but any beans will do.
About ¾ cup pearl barley.
2 to 3 mall onions cut into 2.
2 or 3 potatoes cut into ¼’s.
About 1 tspn of salt
About 1 tspn black pepper.
1 clove of garlic, not chopped.
About 2 tspn of paprika.
A few juniper berries (optional)
About 2 tspn honey or maple syrup.
2 bay leaves.
Cover in beef stock or chicken stock or even just water if in a pinch.
Set on low and let it go.
Let it party and mingle in the slow cooker for about 8 to 10 hours.
The end consistency is a very thick hardy rich stew with the meat all flaky and supple.
Enjoy a plate full and suck the marrow out of the bone for dessert.
enjoy
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