{"id":2365,"date":"2026-01-21T13:43:02","date_gmt":"2026-01-21T13:43:02","guid":{"rendered":"https:\/\/prisedujour.com\/?p=2365"},"modified":"2026-01-29T14:12:55","modified_gmt":"2026-01-29T14:12:55","slug":"moose-bone-marrow-with-chimichurri-sauce","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2026\/01\/21\/moose-bone-marrow-with-chimichurri-sauce\/","title":{"rendered":"Moelle d'orignal avec sauce chimichurri"},"content":{"rendered":"
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\n\t\t\t\t\t\"Moose\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Moose Bone Marrow with Chimichurri Sauce<\/h2><\/div>
<\/span>Servings<\/span>

3<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Moose Bone Marrow<\/strong><\/li>
  • <\/span>

    2 lbs\u00a0moose marrow bones, split lengthwise or cut crosswise into 2-inch segments<\/span><\/p><\/li>

  • <\/span>

    Salt and pepper<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp Garlic powder<\/span><\/p><\/li>

  • <\/span>

    4 sourdough toasts, toasted<\/span><\/p><\/li>

  • Chimichurri Sauce<\/strong><\/li>
  • <\/span>

    1\/2 tsp of coarse salt (fine salt is okay too)<\/span><\/p><\/li>

  • <\/span>

    4 garlic cloves, minced<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of ground black pepper<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of chili flakes (or to taste)<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of dried oregano<\/span><\/p><\/li>

  • <\/span>

    1.5 tbsp of red wine vinegar<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of olive oil (or avocado oil)<\/span><\/p><\/li>

  • <\/span>

    1 cup of fresh cilantro, finely chopped<\/span><\/p><\/li>

  • <\/span>

    1 tsp of lemon juice (optional)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Moose Bone Marrow<\/strong><\/li>
    • Preheat oven to 450F. Season the marrow with salt, pepper, and garlic. Place marrow bones, marrow side up, on a rimmed baking sheet lined with aluminum foil or in an ovenproof skillet. <\/li>
    • Roast until bones are lightly browned, about 20 minutes. (Some fat will render from the marrow, but majority of marrow should stay in the bone. The rendered fat can be used for cooking amazing potatoes)<\/li>
    • Chimichurri Sauce<\/strong><\/li>
    • Place the salt and the garlic on a cutting board. With a large knife (or a spoon) forcefully press and spread the salt and garlic on the cutting board to make a puree.<\/li>
    • Place the salt-garlic puree in a bowl and add all the ingredients of the chimichurri sauce. Mix well and reserve in the refrigerator until ready to serve.<\/li>
    • When the bone marrow is ready, top with the chimichurri sauce. Serve the bone marrow as a spread on bread or on top of a steak.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The moose marrow bones can be replaced by grocery bought beef marrow bones.<\/li>
      • The moose marrow bones can be replaced by deer or cervid marrow bones, simply adjust cook time to the size of the bones. <\/li><\/ul>\n\t\t\t\t<\/div>