Mountain Lion Recipes

Photo by Aaron Rossenblat, Rapid City Journal

 

As Mountain Lion populations continue to expand, so do the hunting opportunities, with more states introducing lion hunting  and other states increasing the amount of tags. Nebraska is the latest state to consider allowing the hunting of Mountain Lions. With more lions and more lion hunting, there is a increased need for the availability of Mountain Lion recipes.  The Rapid City Journal recently ran a piece on a wild game cooking class by Mary Garrigan that featured Mountain Lion backstraps.

Sweet and Sour Lion

1/2 pound lion tenderloin, cut into bite-size pieces

1/2 each yellow, red and green bell pepper

2 rings of pineapple, diced

1 garlic clove, minced

oil for frying

Marinate the lion meat in:

1 teaspoon soy sauce

rice wine to cover the meat

1-2 teaspoons of corn starch

 

Batter:

1/2 cup water

2 tablespoons flour

1 tablespoon starch

1/2 teaspoon soda

1/2 egg

1 teaspoon oil

Mix batter, coat meat and fry. Set aside and drain oil.

 

Sauce:

1 1/2 tablespoon ketchup

1 teaspoon plum sauce

1/4 teaspoon Worcestershire sauce

1 teaspoon oyster sauce

1 teaspoon cornstarch

1 teaspoon sugar

2 tablespoons water

 

In a wok or large saucepan, brown garlic in a small amount of oil. Add peppers and pineapple. Heat for 5-10 minutes. Add sauce and let thicken. Then add meat. Serve over steamed rice.

Sesame Lion Backstrap

Marinade:

1/4 cup sesame oil

1/4 cup balsamic vinegar

1/2 cup brown sugar

2 teaspoon sweet basil

1/2 cup sesame seeds

1 mountain lion loin (backstrap)

1 pound bacon

 

Marinate meat for 8 hours. Roll backstrap in sesame seeds. Wrap with bacon. Tie off or skewer. Grill over medium to high heat.

For more reading on Mountain Lion recipes, Steve Rinella offers some thoughts on the matter. Happy hunting.