4-6 Elk Marrow Bones cut length wise
Kosher Salt, Pepper
1 cup, Maple Sugar
1 Bushel of curled parsley
Lemon zest off one lemon
Juice of one lemon
Kosher salt to taste
I cup of finely chopped scallions
Immerse Elk Bones in a bath of cold water over night to rid any impurities. Try and change the water occasionally.
Arrange on a cookie sheet with parchment paper. You may need to use a bit of rolled up tinfoil to keep the marrow bones from sitting sideways.
Sprinkle with kosher salt and pepper and place in a 400’ oven for 20-25 minutes or until the marrow is a bubbling golden brown.
While you are waiting, slice up your baguette into crostini size pieces, about one inch. Brush with olive oil, sprinkle with kosher salt and bake in the oven on a cookie sheet at 300 till golden brown. Watch these carefully as they can burn. Take out and set aside.
Take the marrow bones out of the oven and generously sprinkle with maple sugar. You can put back in the oven on broil, carefully watching it, till the sugar is melted, or you can use a torch to achieve the same result.
After this step, allow to rest on your counter top while you prepare the parsley salad.
In a bowl, combined chopped parsley, lemon zest, juice of one lemon and finely chopped scallions. Mix very well, sprinkling with kosher salt.
Place the parsley salad generously on top of the elk marrow. Arrange on a plate, with crostini’s and some small appetizer spoons for scooping the marrow and placing on the crostini.