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Bone Marrow Recipes

Bone Marrow Recipes

1. Whipped Bone Marrow (Whipped Bone Marrow)

A creamy, airy spread, perfect for toasted bread.

Ingredients:

  • 4 pieces of marrow bone (about 10 cm long)

  • 1 tsp sea salt

  • 1 tsp lemon juice

  • 1 tsp finely chopped parsley

  • Freshly ground black pepper

  • Optional: Roasted organic sourdough bread, for serving

Preparation:

  1. Preheat the oven to 220°C.

  2. Place the marrow bones upright in a baking dish and roast them for 15-20 minutes until the marrow is soft and lightly bubbling.

  3. Let the marrow cool slightly and scoop it out into a bowl.

  4. Whisk the marrow with a whisk or electric mixer until a fluffy mass.

  5. Add salt, lemon juice, and parsley and mix briefly.

  6. Serve immediately on warm toasted sourdough bread, sprinkled with black pepper.

2. Marrow Butter

A rich, savory butter that tastes delicious on grilled meat or bread.

Ingredients:

  • 2 marrow bones (roasted, marrow scooped out)

  • 100 g unsalted butter, at room temperature

  • 1 tsp sea salt

  • 1 tsp chopped thyme or rosemary

  • 1 tsp lemon juice

  • 1 tsp finely chopped garlic (optional)

Preparation:

  1. In a bowl, mix the roasted marrow and soft butter until smooth.

  2. Add salt, herbs, lemon juice, and optionally garlic and mix well.

  3. Store the mixture in a glass jar. Let it set in the refrigerator.

  4. Serve slices of marrow butter over grilled meat, fish, or on warm organic sourdough bread.

 


 

3. Dessert: Marrow with Raw Honey and Nuts

A surprisingly sweet and savory combination.

Ingredients:

  • 3 marrow bones

  • 2 tbsp raw honey

  • 1 tsp cinnamon

  • 30 g chopped walnuts or almonds (soaked for 24h)

  • 1 tsp vanilla extract

  • Pinch of sea salt

Preparation:

  1. Preheat the oven to 220°C and roast the marrow bones for 15-20 minutes until the marrow is soft.

  2. Scoop the marrow into a bowl and mix with honey, cinnamon, vanilla, and sea salt.

  3. Serve warm with chopped nuts on top, optionally with a scoop of homemade vanilla ice cream made with raw milk or fresh fruit.

4. Marrow Tartare with Caviar

A luxurious, raw dish where the creaminess of marrow perfectly combines with the briny taste of caviar.

Ingredients:

  • 2 raw marrow bones (fresh, soaked in cold water for at least 24 hours and well cleaned)

  • 1 tsp finely chopped shallot

  • 1 tsp lemon juice

  • 1 tsp fine chives, chopped

  • Sea salt and freshly ground pepper to taste

  • 1 tbsp good quality caviar (e.g., salmon roe or oscietra)

Preparation:

  1. Cut the marrow bones lengthwise and scrape out the raw marrow.

  2. Chop the marrow finely and mix in a bowl with shallot, lemon juice, chives, salt, and pepper.

  3. Let the mixture rest in the refrigerator for 10 minutes to allow the flavors to blend.

  4. Serve the tartare in small heaps and finish with a spoonful of caviar.

5. Marrow Ice Cream – Savory & Sweet

A creamy and unique dessert with a silky texture, perfect for adventurous gourmets.

Ingredients:

For the base:

  • 4 lb (±1.8 kg) marrow bones, roasted

  • 2 cups raw cream

  • 3 egg yolks

For the savory herb variant:

  • 1 cup loosely chopped herbs (e.g. parsley, basil, dill)

  • Juice of 2 limes (~2 tbsp)

  • ¼ tsp salt

  • ¼ tsp cinnamon

  • ¼ tsp cardamom

  • Pistachios or chopped walnuts (optional, for garnish)

  • Fresh herb leaves (optional, for garnish)

  • Seasonal fruit (optional, e.g. figs)

For the classic cinnamon-vanilla variant:

  • 1 tbsp cinnamon

  • ¾ tsp vanilla extract

  • ⅛ tsp salt

  • ⅛ cup maple syrup

  • Cinnamon stick (optional, for garnish)

  • Fresh fruit or soaked nuts (optional, for garnish)

Preparation:

  1. Preheat the oven to 165°C and roast the marrow bones for 30-40 minutes until they are thoroughly heated.

  2. Scoop the marrow out of the bones and put it together with the cream and egg yolks in a large pot or mixing cup.

  3. Add the remaining ingredients, depending on the chosen variant. Use an immersion blender to blend everything into a smooth mixture.

  4. Pour the mixture into an ice cream maker and follow the manufacturer's instructions.

  5. Let the ice cream harden in the freezer, serve and garnish as desired with nuts, herbs, or fruit.

Veelgestelde vragen

Wat is opgeklopt beenmerg (whipped bone marrow)?
Opgeklopt beenmerg is een romige, luchtige spread, gemaakt van geroosterd beenmerg dat wordt opgeklopt met citroensap, peterselie, zout en peper. Het smaakt heerlijk op warm geroosterd zuurdesembrood.
Hoe maak je opgeklopt beenmerg?
Rooster mergpijpen 15-20 minuten op 220°C tot het merg zacht is. Schep het merg eruit en klop het luchtig. Meng met zout, citroensap en peterselie. Serveer direct op brood en bestrooi met peper.
Wat is beenmergboter?
Beenmergboter is een mengsel van geroosterd beenmerg en zachte boter, op smaak gebracht met kruiden, citroensap en eventueel knoflook. Het is heerlijk op gegrild vlees, vis of brood.
Hoe maak je beenmergboter?
Meng geroosterd beenmerg met zachte boter, zout, kruiden, citroensap en eventueel knoflook. Bewaar in een potje en laat opstijven in de koelkast. Serveer in plakjes.
Hoe maak je tartaar van beenmerg?
Week de mergpijpen minimaal 24 uur in koud water. Schraap het rauwe merg eruit, hak fijn en meng met sjalot, citroensap, bieslook, zout en peper. Laat even rusten in de koelkast en serveer met kaviaar.
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