Rory's Roasted Bone Marrow and Pickled Vegetables


Roasted Bone Marrow

6 pieces of veal bone
Sea salt and fresh pepper

1. Preheat oven to 450°. 
2. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Season with fresh pepper and salt.
3. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt. About 15-20 minutes depending on thickness of bones.
4. Season with sea salt or for a extra touch, a small dollop of pesto.
5. Serve with  good French bread sliced and pickled vegetables.

Pickled Vegetables
Radish, baby carrots, asparagus, string beans, etc.
3 tablespoon pickling seasoning
1/2 cup sugar

In an airtight container add all ingredients and let sit for at least 2 days.
Add enough red wine vinegar to cover vegetables. You can weigh them down with plate.

Boot Hill Saloon & Grill
909 Vega Blvd.  Vega

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