Still popular today in fine-dining establishments, bone marrow might be humanity’s oldest meat dish. Anthropologists believe that early hominids were eating carrion (basically animals that they found dead, having been killed by predators, fire, disease, starvation, etc.) long before they developed hunting skills. Predators and scavengers often strip such carcasses of meat, leaving only the heaviest bones. The preponderance of bone fragments and stone anvils at early archaeological sites suggest that man was adept at crushing open these bones and extracting the nutritious and calorie-rich marrow from inside. It’s as tasty today as it ever was. If you want to try it, simply toss a game femur from a big game animal on a bed of campfire coals or wrapped in foil inside an oven set at 400 degrees. Let it roast for about twenty minutes or so, until the bone dries and begin to feel brittle—it takes on an appearance almost like dried clay. Then simply place it on a hard surface and smack it with a rock or hammer. The marrow inside the bone looks like a big fat slug, but in the nicest way possible. Eat it straight, or spread it on toast. A touch of coarse sea salt works wonders, but it’s hardly necessary.
To cook at home, just cut them into 1.5″ discs and roast them at 325 degrees until the edges liquify and you can scoop out the marrow. Sprinkle with salt, and spread on toast. You can also garnish with a sprig of thyme.