Whipped Venison Bone Marrow with Chimichurri Sauce
Whipped Venison Bone Marrow
8 Venison Femur bones
Salt and Pepper, to taste
Preheat oven to 425 degrees
Roast the bones for 25 minutes on a foil lined baking sheet.
When the bones are cool enough to touch scoop out the bone marrow into a bowl and place it in the refrigerator.
When the marrow has cooled to the consistency of softened butter, place it in the bowl of a stand mixer fitted with the paddle attachment. Whip it until its white and fluffy like whipped butter.
¼ Cup Parsley
3 tablespoons red wine vinegar
4 garlic cloves minced
2 tablespoons oregano
2 teaspoons crushed red pepper
Salt and Pepper
½ cup Extra Virgin Olive Oil
In the bowl of a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth, season with salt and pepper. Transfer sauce to a bowl and pour the olive oil over the mixture. Let stand for 20 minutes.
Serve with toasted bread, whipped bone marrow and chimichurri on top.
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