Venison Bone Marrow Compound Butter: The Best of the Rest

Directions

• Clean the outside of the shanks from any tissue, hair and tendons. Place the shanks in a deep dish and place them in an oven heated at 400F for 50 minutes if whole, or 25 minutes if halved lengthwise.
• 8 minutes before the shanks are done, scrape a bit of bone marrow to let it melt at the bottom of the dish and add the cloves of garlic to roast them.
• When done, remove the shanks and the garlic cloves from the oven. Remove the bone marrow by scraping the inside of the bone. Chop finely the roasted garlic
• In a bowl, add all the ingredients and mix thoroughly. If the mixture is liquid, place in the freezer for 20 minutes, until it has a paste-like texture.
• To reserve for later, lay a 30cm (12″) long piece of plastic film flat on your counter. Place the compound butter in the middle. Roll the two ends of the plastic simultaneously, similarly to the wrap of a hard candy.
  OR
  Place in a ramequin.
• Place in the refrigerator over night and the compound butter is ready to use! Place disks of compound butter on steaks while it is resting or spread on a bread.