This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Exotic Meats

  • Filter
  • Time
  • Show
Clear All
new posts

    Exotic Meats

    So, I need help, and I naturally thought of you.

    I was asked to help a friend, who I had competed against, do a cook to raise money for a volunteer fire department, to which I said absolutely I would love to help. I am thinking it is going to be the typical brisket, rib, pork butt type fair, which will also be included.

    However, it turns out he wants me to cook the exotic meats for the VIPs who are paying a lot to taste the exotics, which include everything from Waygu brisket (exotic to me since I have never cooked one) to Mountain Lion and all the deer, antelope, wild boar in between. Yes, you read Mountain Lion correctly, which was obtained legally before anyone asks. Yes, I said everything I could to not be chosen to cook the exotics, but I confess part of me said hmm, I ain't never tasted no Terran before.. (Guardian of the Galaxy reference for fun).

    My understanding is most if not all will be the "tenderloin" from the animals, but I don't exactly have a recipe for seasoning and cooking these types of meats. The only thing I feel confident about is the meats will be extremely lean cuts. So, anyone out there have a recipe for Mountain Lion (gladly accepting help/recommendations for any other exotic type meats as well)...

    Wow, he seems to had a lot of confidence in your cooking. Or you pissed him off cause you won the competition.
    The wild boar is an easy one just like regular pork only a little leaner. The flavor is determined by it's age and diet. Antelope is very close to deer and plenty of folks on here cook deer and will chime in. Good luck on the Lion.
    Be sure and let us know how everything turns out.
    My $.02
    Last edited by ofelles; June 14, 2021, 10:17 AM.


      Here are a few videos





        In my experience, with most wild game, the biggest issue is to not overcook it. The meat is so lean that if you go anything over medium it turns into shoe leather and becomes inedible. Some of it will also depend on the type of animal. For example, Nilgai antelope is some of the most mild, and delicious meat you will ever have - on the other hand, standard pronghorn that comes from areas where they eat more sage is very gamey, and you'll need to cover that with spices. I agree on the wild boar comments, that's much easier than most game.

        One significant tip I would mention is that you want to trim most if not all of the fat off. Unlike beef, game fat tends to have a very strong flavor profile that some of your guests might find off putting.

        My suggestion would be to learn as much about the specific proteins you are getting, then plan preparation around that. The gamier (I would guess Mountain Lion would be in this category) use a lot of spice - if you are lucky enough to have something super delicious like Nilgai, then consider tartare - it will really just depend on whether you want to highlight the inherent flavor of the meat, or cover its weaknesses.


          I have been told Mountain Lion is very tasty.
          SPG works well on feral pigs and deer meat. Feral hog makes fine table fare.
          I find game meat lean and easy to dry out.
          I look forward to a review of your cook, Please and thank you.


            You may want to research or post a question in the Meat sub forum at Rokslide ( https://www.rokslide.com/ ). It's a hunting website, and several say they eat mountain lion. The MeatEater website may have some information as well ( https://www.themeateater.com/ ).



            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review

            Compact Powerful Sear Machine For Your Next Tailgater

            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

            Click here to read our detailed review and to order

            GrillGrates Take Gas Grills To The Infrared†Zone

            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special

            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

            Click here to read our detailed review

            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailed†review

            The Pit Barrel Cooker May Be Too Easy

            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read our†complete review