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https://www.atlasobscura.com/articles/ancient-bison-stew-blue-babe-alaska

>Blue Babe froze rapidly following its death—perhaps the result of a wintertime demise. Researchers were amazed to find that Blue Babe had frozen so well that its muscle tissue retained a texture not unlike beef jerky. Its fatty skin and bone marrow remained intact, too, even after thousands of years. So why not try eating part of it?

>To make the stew for roughly eight people, Guthrie cut off a small part of the bison’s neck, where the meat had frozen while fresh. “When it thawed, it gave off an unmistakable beef aroma, not unpleasantly mixed with a faint smell of the earth in which it was found, with a touch of mushroom,” he once wrote. They then added a generous amount of garlic and onions, along with carrots and potatoes, to the aged meat. Couple that with wine, and it became a full-fledged dinner.

>Thankfully, everyone present lived to tell the tale (and the bison remains on display at the University of Alaska Museum of the North). The Blue Babe stew wasn’t unpalatable, either, according to Guthrie. “It tasted a little bit like what I would have expected, with a little bit of wring of mud,” he says. “But it wasn’t that bad. Not so bad that we couldn’t each have a bowl.” He can’t remember if anyone present had seconds, though.