Bison Bone Marrow Flan with Porcini Mushroom Crust and Sage

Bison Bone Marrow Flan with Porcini Mushroom Crust and Sage

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Credit: Charlie Trotter’s Meat and Game by Charlie Trotter (Ten Speed Press, 2001)
The National Culinary Review, November 2003


8 2-inch pieces bison bones
3 eggs
1 cup heavy whipping cream
Salt and pepper, to taste
1/4 cup butter, divided
1/2 cup veal stock reduction, divided
Grapeseed oil for deep-frying
20 1/8-inch-thick slices porcini mushrooms
1 cup brunoise-cut porcini mushrooms
1 tablespoon chopped flat-leaf parsley
1/2 cup chopped fresh porcini mushrooms
1 teaspoon minced shallot
1/4 cup water
4 teaspoons tiny fresh sage leaves


Method: Preheat oven to 325° F. Place bones in boiling salted water for 10 minutes, or until marrow is tender. Remove from water and cool to room temperature. Push marrow out of bones, reserving marrow and bones separately. Reserve the 4 nicest bones with flat bottoms and discard the remainder. Purée marrow from 4 of the bones with eggs until smooth. Whisk cream into egg mixture and season with salt and pepper. Wrap bottom of bones tightly with plastic wrap and aluminum foil. Stand bones upright in an ovenproof pan with 2-inch sides. Pour flan into bones and add water to a depth of 1 inch to the pan. Bake for 30 to 40 minutes, or until just set. Remove flans from water bath and release plastic wrap just prior to serving. Slice remaining marrow into 1/2-inch thick slices and place in a sauté pan with 1 tablespoon of butter. Cook over medium heat for 1 minute on each side. Add 5 tablespoons of veal stock reduction and cook for 1 minute, or until hot.

Fried Porcini
Method: Pour grapeseed oil to a depth of 1 inch into a medium sauté pan. Add sliced mushrooms, place over medium heat, and cook for 5 to 7 minutes, or until golden brown and crispy. Remove from oil, blot on paper towels, and season to taste with salt.

Porcini Crust
Method: Place 2 tablespoons of butter in a small sauté pan and cook over medium-low heat until butter is brown and has a nutty aroma. Add brunoise-cut mushrooms and cook for 3 minutes over medium heat, or until mushrooms are tender. Add remaining 3 tablespoons veal stock reduction and cook for 2 minutes. Season to taste with salt and pepper and fold in parsley.

Porcini Purée
Method:Sauté chopped porcini mushrooms and shallot with remaining 1 tablespoon butter in a sauté pan over medium heat for 4 minutes, or until tender. Purée with water until smooth. Season to taste with salt and pepper. Warm in a small saucepan prior to serving. To assemble, place 1 bone marrow flan in center of each plate. Place a mound of brunoise porcini mushrooms over flan. Arrange some of bone marrow slices, fried mushrooms, and mushroom purée around flan. Sprinkle sage leaves around plate and top with freshly ground black pepper


4 servings


Main Dish, The National Culinary Review

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