on 11/22/03 1:37 PM, Fredrik Murman at [log in to unmask] wrote:

> There are two types of marrow, called red and yellow. It's the yellow
> marrow that's fat and that I eat. The yellow marrow can contain more or
> less redness. These are red blood cells I assume. If you get whole bones,
> then to get to the yellow marrow you can do as Jean-Claude suggested or use
> a saw to cut the bones into segments. Here's what I do next:
>
> 1. Eat the marrow raw, or
> 2. Boil the segmented thinner marrow bones for 13 minutes (a hunter once
> told me this time is traditional), blow out the marrow and eat it, or
> 3. Cook the piece or pieces of marrow bones until I get a thick broth.
> Drink the broth or use it as a basis for soup, or
> 4. Render the marrow i.e. take it out of the bones and boil it down
>
> Actions 1 and 2 above are what I like best.
>
> Hope that helps,
> Fredrik

Just so we are on the same page, I am talking about *whitetail* deer. Not
sure if mule deer, blacktails, or any other species might have the same
characteristics in the meat and/or fat...

As I've mentioned, the fat of these deer does not behave at all like the fat
of domestic meat animals and is generally considered to be unpalatable, so
I'm wondering if the bone marrow - being composed of a significant amount of
fat, itself - would have the same characteristics as the body fat.

Stan