Many people don’t even know that you can eat bone marrow! But this easy and delicious treat is considered a delicacy in many cultures. The Bison marrow bone has a  mild and creamy flavor that lends itself well to a crisp spinach side salad. 

Ingredients:
6 Bison Femur Bones, 4-5 inches long each, cut lengthwise so the marrow is exposed
1 package of polenta sliced to about three pieces per bone, or ¼ of an inch thick 
1 large container of baby spinach
2 garlic cloves, crushed and chopped
6 cherry tomatoes, quartered 
3 tablespoons red wine vinegar
3 tablespoons olive oil (plus extra for cooking polenta) 
Kosher salt and pepper to taste

Directions:
1.Preheat oven to 450 degrees Fahrenheit.
2. While the oven is heating, combine the vinegar, garlic, cherry tomatoes and olive oil in a jar with a tight lid. Season liberally with kosher salt and pepper, shake to combine and put in the fridge.
3.When the oven is up to temperature, liberally salt and pepper the marrow bones and place marrow side up on a baking sheet in the center of the oven.
4. Bake marrow for 15 to 20 minutes. The bones are ready when the marrow begins to separate. Do not bake so long that the marrow begins to run!
5. While the bones are baking, liberally salt and pepper polenta and place in pan with olive oil on medium high heat. Cook until polenta just begins to brown.
6. Remove bones from the oven and allow to cool. When ready to serve, use a spoon or dull knife to remove marrow from bone and spread onto polenta cakes.
7. Lay spinach next to polenta and pour tomato mixture over the spinach.
8. Serve and enjoy!