Mountain Lion Stock
Mountain Lion Recipe
1Setup & Prepare
Cultural Context
This foundational preparation represents the nose-to-tail philosophy of traditional hunting families who used every part of the animal. Mountain lion bones create an exceptionally rich, flavorful stock that forms the base for countless soups, sauces, and braises, ensuring nothing goes to waste.
2Ingredients
Shopping List
3Cooking Instructions
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Bone Roasting: Place mountain lion bones on rimmed baking sheets. Roast at 450°F for 45-60 minutes until deeply browned, turning once halfway through.
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Vegetable Roasting: Add roughly chopped onions, carrots, and celery. Roast another 20-25 minutes until caramelized.
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Pot Assembly: Transfer bones and vegetables to a large stockpot. Deglaze the roasting pan with water, scraping up all fond. Add bay leaves, peppercorns, and thyme.
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Water Addition: Cover bones by 2 inches with cold water. Cold water extracts cleaner flavors.
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Gentle Simmer: Bring to a very gentle simmer - never let it boil or stock becomes cloudy.
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Skimming: During the first hour, regularly skim foam and impurities from the surface.
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Long Extraction: Maintain gentle simmer for 12-18 hours, adding water as needed to keep bones covered.
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Straining: Strain through fine-mesh strainer lined with cheesecloth for clear stock.
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Cooling: Cool quickly in an ice bath for food safety, then refrigerate.
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Fat Removal: Remove the congealed fat cap before using. Use within 5 days or freeze.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Roasting bones first adds incredible depth and color
- Never boil rapidly - this creates inferior, cloudy stock
- The long, gentle simmer extracts maximum flavor and gelatin
Wine Pairing
Stock is typically used as a cooking ingredient rather than consumed directly.
Nutrition Facts
Per cup: 30 calories, 5g protein, 1g fat, 1g carbohydrates. Pure, concentrated flavor foundation.
