Recipe for lion???

[jtknotts]

I am new to this site and maybe this subject has been addressed. But any how I have some mountain lion meat from a cat I treed with my hounds just before the season closed and I was curious if anyone had any good suggestion as how to prepare it or recipes they recommend. I would appreciate your comments. Thank you

[Big Horn Posse]

First off what part of the lion do you have? If you have meat from the backstrap you can grill it like a steak. Here is a recipe for a marinade that will work well with it.

Marinade Ingredients:

1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions:

Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the meat in the bag. Close and shake the bag to coat evenly. Marinate up to 24 hours

Heat a grill or grill pan. When the grill is hot, place the meaton the grill and cook for about 4 minutes per side, or until cooked through.


If you want to do kebabs here is another recipe

Marinade for meat

3 garlic cloves, finely chopped
1 tablespoon chilli powder, mixed to a paste with a little water
1 tablespoon paprika
1 teaspoon ground cumin
Half teaspoon dried oregano
2 tablespoons tequila
Juice of 1 orange and 1 lime, or 3 tablespoons pineapple juice
2 tablespoons olive oil
1 tablespoons chopped, fresh coriander
Sea salt, Pepper to taste


Kebabs

Cubed meat
2 peppers - red, green, yellow or orange
1 Zuchini
1 onion (optional)
16 mushrooms
4 skewers



Directions:

To make the marinade

Combine all the ingredients in a dish large enough to take whatever you want to marinate.
Add the food and turn to coat completely. Leave to marinate.

For the kebabs

Marinade the meat in the marinade for 24 hours in the fridge, covered, and turn it after the first 12 hours.
Cut the peppers in half, lengthways, deseeded and cut each pepper into 8 'squares'.
Cut the zuchini in 3/4 inch slices
Cut onion in quarters
Cut each mushroom in half
Then simply thread the ingredients onto the skewer, to end up with 4 colourful kebabs.
As the temperature of every barbecue differs greatly, it's impossible to give a definite cooking time, but the meat will be cooked when firm to the touch.

[jtknotts]

Thanks for the quick reply. I saved hams, back straps and lions. The rest I put in the pressure cooker and cooked for the dogs... nice treat for them. Looks like your recipe will work well for the back strap. Thanks

[coastcathunter]

Roll it in breading dip it in egg or halfbuttermilk roll it again fry put it back in the fridge for ten minutes fry it in hot oil just till golden brown put it in a crock pot on low topped with a can of cream of mushroom soup or two depending on how much you are cooking. eat it four or five hours later it flake apart with a fork

[jtknotts]

That sounds good. But I didn't understand clearly, are you frying it 3 times?

[coastcathunter]

no just once. you roll it in breading then dip in egg and roll in breading again. you can roll it in the breading once if you like. i like the extra crust so i roll it twice. putting it back in the fridge helps the breading stick when you fry it.

[Mike Leonard]

Good gosh we have our own Martha Stuart or Julia Childs here in the Posse. Great stuff there Tessa I am going to plan on being in Dayton next time the Irish Lass lets down her hair and gets to cooking up some mountain kitty. LOL!


What I have done for years with folks that are a bit new to eating Jim Bridgers favorite meat is what I did in my Dutch Oven at the first Shade Tree BBQ in Arizona at Treed house a few years back.

First I take the backstaps off , and slice them into 3/8"-1/2" slices. These I soak in half in half overnight they are tender to start with but the lactic acid start to break the fibers down a bit and they will melt in your mouth. I then get my Dutch skillet going with a little oil in it enough to cover the bottom and then some you can use olive oil or whatever but good old Crisco oil is pretty hard to beat. I then mix flour, black pepper, a little garlick salt and a touch of Slap your Mama cajun seasoning together, and roll the filets in this and slap them in the hot grease. It won't take long and they will be golden brown as you turn them a few times. Remove and have on hand some dips be it ranch. BBQ, white gravy my favorite, and turn the crowd loose on it. They will be snarfing those chicken tenders up faster than starving chickens eating june bugs.


I did this at a fancy country club big game dinner some years back. We had moose, elk, caribou, bear, big horn sheep, quail and and all kinds of birds and duck and everything wild you can imagine . But the tennis court set couldn't get enough of old Uncle Mike's Chicken Tenders. LOL!

[Big Horn Posse]

Mike,
Actually my best friend calls me "Bree" from the show Desperate Housewives. She says they based that character on me. Martha Stuart can't hold a candle to me. I will let you in on a little secret.... I am going to be featured in the first edition of a new cooking magazine that Better Homes and Gardens is putting out. It will be on sale this June. When it comes to the culinary arts I am a bit of an expert. I also just entered the Pillsbury One Million Dollar baking contest. Entered my Sinful Scottish Shortbread. I think I have that recipe posted on here. If anyone is looking for a recipe all the have to do is ask. I probably have one.

[Mike Leonard]

Wow! I am impressed. Well I love to cook and you know how so you can bet I will be asking questions. I have a wondeful boneless leg of lamb and I need some help so PM me with a good one.

I have won a few BBQ tropies and awards, but I really think I am better in camp with dutch ovens and such because I can make one hell of a mess when I start to get creative. LOL!