Mountain Lion the other other white meat

OverlordBear

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So I was just blessed to receive a roadkill mountain lion that was put down by a local deputy and I got a salvage permit from game and fish. It amazed me how pink the meat was. I showed my wife the removed back straps and she thought it was a pork tenderloin. I am super excited to see how it smokes on the grill. I was surprised to see how small the heart was on the cougar. Anyone have any really good cougar recipes?
 

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Knowing what I do about the meat (haven't had the chance to mess with it yet personally), I'd stick to the same sorts of applications that I would use for pork. Given that you do have to fully cook it (to kill tric), I'd probably start with a bone in shoulder roast and make pulled puma tacos.

For the shoulder, coat heavily in spices (I like chile negro, corriander, chimayo pepper, can perhaps some cumin), brown on all sides in a sturdy pot with neutral oil. Saute Garlic and Onions in the same pot. Deglaze and add the shoulder back in. Use stock (or beer, or even water) to bring the liquid almost to the top of the shoulder. For game I often add a generous amount of butter at this point (I've used a whole stick on a deer neck). Cover and put in the oven at 275, for several hours. You will know it's done when the meat can easily slide from the bone. Pick and shred the meat.

Serve with homemade tortillas (made with lard not vegetable shortening), and pickled carrot-onion relish, and cilantro. I've never served this dish to anyone that did not like it.
 
Here are the tenderloins, some back straps and brisket from the lion.
 

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So the mtn lion was a dead ringer for pork tenderloin freaking fantastic!!! I am going to get hounds in the next five years because of how good this taste!!
 

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Fully agree. It is great stuff! Hauled mine out whole and kept it all. Was along on a few other hunts where cats were tubed and left behind...had I only know, I wouldve gladly packed them out. I have a bone in rear quarter that I am going to try to smoke whole and then wrap in foil and see how it comes out.
 
I love the green egg. That thing makes some tasty meat.
And good on you for telling us cougar has trich. I would have thought grilling rare like elk tenderloin. Big oops o_O

This from the CDC. Once you have seen the parasites coiled up in the brain on MRIs (usually presents with seizures) obv something that sticks with you.

 
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The good news is it dies at a pretty low temp all things considered (it's the same reason we all learned to cook pork well, even though it's been effectively eliminated from domestic pork production). CDC says 165F for bear, who also carry it: just a hazard of eating something that eats other animals.

Get a good instant read thermometer (and do yourself a favor, get it from your local restaurant supplier). I use a Taylor 9878E, I have destroyed (or just tossed) dozens of thermometers over the years, and this is the best one out there.

Smoked sausage would be a good way to deal with a lot of meat in bulk and make it safe to give out to friends and family. Just monitor the temp and you will be fine.
 
If you have a pressure cooker, its great canned raw pack method. I was canning a bunch of bear earlier this year and did up a few jars of cougar to see how it would turn out and it was great.
 
And good on you for telling us cougar has trich. I would have thought grilling rare like elk tenderloin. Big oops o_O

This from the CDC. Once you have seen the parasites coiled up in the brain on MRIs (usually presents with seizures) obv something that sticks with you.


I cook all predators to 160 degrees because I just don’t want to mess with it. Trig is too serious to play games with it.
 
I’ve been wanting to try mt lion since I saw an episode of meat eater where they made it and these pics here looks really good
 
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