Have a skeptical family member or friend who thinks a big cat can only be a “trophy” and not table fare? Get your hands on some catamount meat and treat them to this mountain lion carnitas recipe, courtesy of BHA's Regional Policy Coordinator, Bryan Jones.
Servings: 6
Ingredients:
3 pounds mountain lion meat (shoulder or hind quarter works well)
½ pound of lard or other rendered fat
1 cup fresh-squeezed orange juice (store bought will work)
3 cups water
4 cloves of garlic
1 tablespoon cumin
2 teaspoons kosher salt
1 teaspoon of course ground black pepper
Tortillas, your favorite Hatch green chile salsa, cilantro, and onions for serving
Instructions:
- Cut meat into 2-inch cubes, add to a large pot with the lard, juice, water, and spices. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
- After 2 hours, turn up heat to medium-high, and continue to cook until all the liquid has evaporated and the fat has rendered (about 45 minutes). Stir a few times, to keep meat from sticking to the bottom of the pan.
- Meat is ready when is has browned on both sides (there will still be liquid fat in the pan). Serve either cubed or shredded (meat will be tender enough that just touching it will cause it to fall apart) with tortillas and Hatch green chile salsa. Enjoy!
About Bryan Jones
Regional Policy Coordinator (CO, MT, WY)