Grilled Mountain Lion with Chimichurri
Mountain Lion Recipe
1Setup & Prepare
Cultural Context
This South American-inspired preparation pairs mountain lion's mild flavor with the bright, herbaceous chimichurri sauce that's traditional in Argentine asado culture. The technique demonstrates how wild game can be enhanced through global flavor combinations while maintaining the clean, simple cooking methods that best showcase the meat's natural qualities.
2Ingredients
Shopping List
3Cooking Instructions
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Chimichurri Preparation: Combine parsley, cilantro, garlic, shallots, and vinegar in food processor. Pulse until roughly chopped. With motor running, slowly add olive oil until sauce comes together but remains chunky. Season with red pepper flakes, salt, and pepper. Set aside.
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Meat Preparation: Pat steaks dry and rub with olive oil, salt, and pepper. Let come to room temperature, about 30 minutes.
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Grill Preparation: Preheat grill to medium-high heat. Clean and oil grates well.
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Grilling: Grill steaks 5-6 minutes per side, turning only once. Mountain lion should reach 160°F internal temperature for safety.
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Resting: Remove from grill and rest 5 minutes under loose foil tent.
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Service: Slice steaks against the grain and serve immediately with generous spoonfuls of chimichurri sauce.
4Chef's Notes & Pairings
Chef's Notes
- Don't over-process the chimichurri - it should have texture, not be smooth
- Make chimichurri at least 30 minutes ahead to let flavors meld
- The sauce keeps well refrigerated for up to a week
Wine Pairing
A bold Malbec or Cabernet Sauvignon from Argentina complements both the grilled meat and the vibrant herb sauce.
Nutrition Facts
Per serving: 425 calories, 38g protein, 28g fat, 4g carbohydrates. High protein with heart-healthy herb sauce.
