Lynx are probably most well known for their quality fur, but they also make good table fare. Not many places allow lynx harvest, but if you happen to live in an area where you can (Alaska does ... always check the regs first, of course), I’d encourage you to keep the meat. It’s very mild flavor makes it suitable for many dishes: roasts, stews, sausages or, in this case, braised. This recipe allows works well with mountain lion and a variety of other wild game.
I like braised meat because it can be used any number of ways once it’s prepared … in this case some BBQ sandwiches.
(Disclosure: I usually don’t measure ingredients.)
Lynx shoulder or haunch (mountain or other wild game can be substitute)
Onion – one diced onion or a half depending on how much meat you’re cooking.
Kosher salt – enough to cover all sides of meat
Black pepper – enough to cover all sides of meat
Garlic powder – enough to cover all sides of meat
Paprika – enough to cover all sides of meat
Cayenne – add to personal preference or just a couple pinches
Heat oil in a large Dutch oven or similar. Heavily brown the meat on all sides and remove. Add a little more oil if necessary and cook the diced onion until translucent.
Turn the heat down and add enough stock to mostly cover the meat. Lynx is a very lightly colored meat, but most stocks will work. My only homemade stock was waterfowl, so I opted for vegetable this time. At this point, you could add in any other spices you’d like to add flavor to your planned meal; I chose a splash of apple cider vinegar.
Add the meat back into the pan and cover while on low heat. Let it simmer for several hours until it’s fall off the bone tender. Pull apart and serve as desired; this was mixed with some BBQ sauce and ready to go.