Caveman Cuisine: Salt Crusted Venison Tenderloin and Marrow Stuffed Squash

Meat group...check. Vegetable group...check. Fatty bone marrow group...oh yeah, definitely check.


2.5-3lb venison tenderloin
2 cups coarse sea salt
1 medium acorn squash (sliced in half and de-seeded)
1 tbsp butter or coconut oil
6 marrow bones
Fresh ground black pepper


Step 1: Pack it up pack it in.

Place the tenderloin on a foil lined baking sheet.  Slightly wet the sea salt and pack it around the tenderloin.  Rub butter or coconut oil on the cut side of your acorn squash and place it, cut side down, on another baking sheet covered in foil.  Put both the tenderloin and the squash in an oven preheated to 350 degrees.

After 30 minutes, remove the tenderloin, and set aside.  Turn the oven temperature up to 450 degrees and put the marrow bones on the baking sheet that the tenderloin was on.  Allow the bones to cook for an additional 15-20 minutes.  When done, the marrow should be slightly pulling away from the inside of the bones and soft enough to spoon out (we'll talk more about that later.)  The acorn squash should also be finished cooking at this time.  If the rind-side is soft and giving, it is ready to be removed.

Step 2: Rinse and cut.

Scrape the salt crust off of the tenderloin.  You may also want to rinse it in running water if you want to further reduce the amount of salt remaining on the outside.  Slice the tenderloin thin.

Step 3: Put it on the plate.

Place three marrow bones and 1/2 of the acorn squash on each plate along with a generous portion of sliced tenderloin.  Season the tenderloin with a generous grind of fresh black pepper.

Step 4: Stuff the squash

Using a small spoon (or a special "marrow spoon"), scoop the marrow out of the bones and put it into the roasted acorn squash.  Make sure to get a little marrow in with each bite of acorn squash and follow with a piece of tenderloin.

Step 5: Bonus Recipes!

Bonus Recipe 1: Hunter-Gatherer Salad

Bonus Recipe 2: Ancestral Acorn Squash
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. delicious food, gorgeous pics...going up on Paleo Nomz? :)