I have no Hunting tales of late, its been dark 20 some hoursa aadya nd now thats changeing a few minutes more everyday. Now , for me, is the time to get ready for the 5th season, Light Winter. Refitted the ride, cleaned up some snares, got camp all fixxed up and now were poised to move that way a bity and re establish a hunting trap trail, as the Willows have really grown in some trails through them, as wel that alotta trails that lead to the river have drop offs from the erosin, and chopping "ramps" into the frozen sod hasnt been fun either. Im tired and sore, the wifes doing dishes and i just finnished sucking the marrow out of one finely roasted Carbou bone I just munched like corn on the cob.
I feel like a frikkin Caveman
So heres my thoughts on thats delicious trophy of the fattest most finely crownd Bull Caribou, cauight in his prime and slayn, then roasted to perfection , so that I may hunt his kin on a later day
Bone marrow is important to the diet as you need to eat the whole animal if your living off wild foods.
The marrow provides alotta fats and such to balance the protine from the meats. The organs are obviously on the menue, but alotta people forget the power packed in the bones themselfs. The upper leg bones, Humurs and thigh bones have th emost marrow.
Boiled, roasted, raw, and cooked, cooled and used like lard, its good for you.
In fall the marrow are stiff and white,maybe reddish, in Spring they are much larger and watery, but after a long winter, about the only fat on a Caribou sometimes. This is the most important time to eat them, when the animals are thin and lean.
Hit the center to crack them, hit the ends to open them up. Look out for bone slivers, like fish bones, they can ruin your day.Long ago they boiled bones to get everything out/of of them, and then cooled the cooking and skimmed the marrows oils off the top and saved.