Classic Mountain Lion Steaks with Garlic Herb Butter
Mountain Lion Recipe
1Setup & Prepare
Cultural Context
This preparation represents the traditional Western approach to cooking mountain lion, developed by hunters and outfitters in the Rocky Mountains who discovered that simple preparation best showcases the meat's naturally mild flavor. The technique treats mountain lion like high-quality pork, acknowledging the meat's unique position between wild game and domestic protein in both flavor and texture.
2Ingredients
Shopping List
3Cooking Instructions
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Steak Preparation: Let the mountain lion steaks come to room temperature. Season generously with salt and pepper.
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Pan Heating: Heat a cast iron skillet until smoking hot. Add high-smoke-point oil.
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Searing: Sear the steaks without moving for 3 minutes per side for food safety.
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Butter Finishing: Add butter, garlic, and thyme. Baste continuously for extra richness.
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Resting: Rest the steaks for 5 minutes before slicing.
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Pan Sauce: Deglaze with wine and reduce. Monte with cold butter.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Mountain lion cooks similarly to pork - don't overcook or it becomes dry
- The herb butter adds richness and complements the mild game flavor
- Internal temperature of 160°F is non-negotiable for safety
Wine Pairing
A medium-bodied Pinot Noir or Côtes du Rhône provides enough structure to complement the meat without overwhelming its subtle flavors.
Nutrition Facts
Per serving: 385 calories, 42g protein, 22g fat, 2g carbohydrates. High protein with essential amino acids.
