I was recently asked to cook this as a sampler for a VIP section at a charity event and thought I should add this for posterity's sake. After texting with a cook at a game reserve in South Africa, who occasionally prepares African Lion, this is the recipe we used. Fortunately, it is a very simple cook, but obtaining the meat can be hazardous to your health.
Simple Brine:
1 gallon water
1 cup white sugar
1 cup kosher salt
Rub:
I used Huskee RibRub without the additional brown sugar at the end. Or, use your favorite pork rub.
Additional ingredient:
Duck Fat
Directions:
1. Place the Mountain Lion in the brine mix overnight or for 12 hours. Remove and thoroughly rinse to remove all brine from surface. Pat the meat dry with paper towels, coat with duck fat, and season with rub.
2. Over hot coals, cook the meat until it reaches an internal temp of 135 degrees. Remove, allow to rest for 5 minutes and serve.
Cooking Notes:
This meat, as with most wild game meats, is extremely lean. The brine, in addition to adding moisture into the meat, will also remove any "gamey" taste. The meat should be cooked to no more than a maximum internal temperature of 145 degrees, or it will become like shoe leather. The meat itself will appear to be like a pork loin and very similar in taste/texture.
Simple Brine:
1 gallon water
1 cup white sugar
1 cup kosher salt
Rub:
I used Huskee RibRub without the additional brown sugar at the end. Or, use your favorite pork rub.
Additional ingredient:
Duck Fat
Directions:
1. Place the Mountain Lion in the brine mix overnight or for 12 hours. Remove and thoroughly rinse to remove all brine from surface. Pat the meat dry with paper towels, coat with duck fat, and season with rub.
2. Over hot coals, cook the meat until it reaches an internal temp of 135 degrees. Remove, allow to rest for 5 minutes and serve.
Cooking Notes:
This meat, as with most wild game meats, is extremely lean. The brine, in addition to adding moisture into the meat, will also remove any "gamey" taste. The meat should be cooked to no more than a maximum internal temperature of 145 degrees, or it will become like shoe leather. The meat itself will appear to be like a pork loin and very similar in taste/texture.
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