I read about the process more than ten years ago.
It is a lot like the way they make gelatin.
The soak everything in acid until the bones, ligaments, hair and nails are gone, then they neutralize what’s left to remove the acid and then wash what’s left. This process separates the collagen and other soft tissues from the hard stuff.
I suppose you could take it one step further and grind it into a fine powder and call it dinosaur gelatin.
Raptor Claw Tetrazzini
Raptor Claw Tetrazzini combines cooked vermicelli, VelociRaptor, and mushrooms with a rich sherry–Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked VelociRaptor.
Parmesan is full of flavor, so a little goes a long way. We recommend buying the real thing, which has Parmigiano-Reggiano printed on the rind. It has a sharper taste and a firmer texture than domestic Parmesan.