Bison Bone Marrow Flan

Bison Bone Marrow Flan

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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 tablespoon butter
5 tablespoons of veal stock reduction


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.


4 servings


Main Dish, The National Culinary Review

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