Mountain Lion Osso Buco Style
Mountain Lion Recipe
1Setup & Prepare
Cultural Context
This adaptation of the classic Italian braised dish showcases mountain lion's suitability for slow-cooking techniques. While traditional osso buco uses veal shanks, this version applies the same principles to mountain lion shoulder cuts, creating a dish that honors Italian tradition while celebrating North American wild game.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Season mountain lion steaks with salt and pepper, then dredge lightly in flour, shaking off excess.
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Browning: Heat olive oil in large Dutch oven over medium-high heat. Brown steaks on both sides, about 6 minutes total. Remove and set aside.
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Soffritto: In same pot, sauté onion, carrots, and celery until softened and lightly caramelized, about 10 minutes.
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Aromatics: Add garlic and cook 1 minute until fragrant.
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Deglazing: Add white wine, scraping up browned bits from bottom of pot. Cook until wine reduces by half.
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Braising Liquid: Add tomatoes, stock, bay leaves, thyme, and rosemary. Return browned steaks to pot.
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Slow Braising: Bring to simmer, cover, and braise in 325°F oven for 2-2.5 hours until meat is fork-tender.
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Gremolata: While meat cooks, combine lemon zest, minced garlic, and parsley for gremolata.
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Final Check: Meat should be falling off the bone when done. If liquid reduces too much, add more stock.
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Service: Serve steaks with braising liquid, topped with fresh gremolata. Traditional accompaniment is risotto or polenta.
4Chef's Notes & Pairings
Chef's Notes
- The long, slow braise transforms tough shoulder cuts into incredibly tender meat
- Don't skip the initial browning - it adds crucial flavor depth
- Gremolata adds bright freshness to balance the rich dish
Wine Pairing
A robust Chianti Classico or Barolo provides the tannins and acidity to complement the rich braised meat and tomatoes.
Nutrition Facts
Per serving: 425 calories, 45g protein, 18g fat, 15g carbohydrates. Italian comfort food with wild game protein.
