Roasted Elk Bone Marrows With Braised Bison Tongue Ragout & Toasties

This dish is not for the faint of heart but will wow all the gourmands in your family. Elk have fantastic bones for roasting their rich and sweet marrow will satisfy any cold winter craving. Topped with a deliciously decadent Bison tongue ragout that will have everyone talking for a long time to come.


– 2 lb Bison tongue

–  8 pc split 3 inch femur elk bones

For the brine
– 6 Lt Water
– 100 gr kosher salt
– 20 gr Pickling spice
– 6 sprig thyme
– 6 leaf Fresh bay leaf
– 1 bulb Garlic, smashed
 For the braise
– 100 gr carrot
– 100 gr Onion
– 100 gr Celery
– 20 ml Canola oil
– 20 gr butter
– 3 lt Elk or beef stock
– 1 can good quality tomato (crushed)
– to taste Kosher salt
– to taste fresh ground pepper
For the plate
– Maldon salt To Taste
– A few leaves of flat leaf parsley
– Toasted sour dough ( as much as you like)



1. Combine all brine ingredients with exception to the tongue in a large pot and stir to dissolve the salt. place pot on the stove on high heat until brine becomes very fragrant (approx. 15 min). Place the entire pot in the snow bank to cool entirely.
2. Add the bison tongue to liquid and brine for two days
3. After brining Remove the tongue from brine and discard brine.
4. Take a large Braising pot, big enough to fit your tongue and place on the stove top on medium high heat
5. Add your Canola oil and butter, carrot, onion and celery and sweat the vegetables until golden brown
6. Add your elk or beef stock and crushed tomato and bring to a simmer
7. Place your now brined bison tongue into the braising liquid and place in the oven at 350 degrees for 1.5 to 2 hours or until fork tender.
8. After your tongue has reached desired tenderness remove from braising liquid and set aside to cool, until cool enough to handle.
9. Place your braising liquid back on stove top and reduce the braising liquid by half its volume
10. Take your bison tongue and peel the outer layer off the tongue and then cut the tongue into 1 cm cubes
11. add the cubed Tongue back to your now reduced braising liquid and season with salt and pepper to taste and set aside while we prepare our bone marrows.
12. Preheat the oven to 450°F (230°C).
13. Place your elk bones in a roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up. Roast for 15 to 25 minutes, until the marrow has puffed slightly and is warm in the centre. To test for doneness, insert a metal skewer into the centre of the bone, then touch it to your wrist to gauge the marrow’s temperature; the roasted bone marrow should be very hot. There should be no resistance when the skewer is inserted and some of the marrow will have started to leak from the bones.
14. Place your roasted bone marrows on a platter of your choosing and spoon over the braised tongue ragout, garnish with some fresh flat leaf parsley and some nice salt. Serve with your favourite Toasted sour dough or crisps