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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Herb Butter Preparation: Combine softened butter with garlic, rosemary, thyme, and parsley. Mix thoroughly and set aside at room temperature.
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Steak Preparation: Pat steaks dry and season generously with salt and pepper. Let come to room temperature, about 30 minutes.
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Pan Heating: Heat olive oil in large cast-iron skillet over medium-high heat until shimmering but not smoking.
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Searing: Sear steaks 4-5 minutes per side for medium doneness. Mountain lion should reach 160°F internal temperature for food safety.
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Butter Finishing: During last minute of cooking, add herb butter to pan and baste steaks continuously.
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Resting: Remove steaks to warm platter and rest 5 minutes to allow juices to redistribute.
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Pan Sauce: Add any remaining herb butter to pan drippings, swirling to create simple pan sauce.
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Service: Serve immediately with pan sauce drizzled over steaks and lemon wedges on the side.
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 CĂ´tes du RhĂ´ne 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.
