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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Roasting: Place bones on rimmed baking sheet. Roast at 425°F for 45 minutes until golden brown, turning once.
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Pot Setup: Transfer roasted bones to large stockpot. Add vegetables, herbs, and peppercorns.
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Water Addition: Cover with cold water by 2 inches. The cold start helps extract maximum flavor.
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Gentle Simmer: Bring to very gentle simmer - never boil vigorously as this creates cloudy stock.
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Skimming: During first hour, regularly skim foam and impurities from surface.
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Long Cooking: Maintain gentle simmer 3-4 hours, adding water as needed to keep bones covered.
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Straining: Strain through fine-mesh strainer lined with cheesecloth. Press solids gently.
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Cooling: Cool quickly in ice bath, then refrigerate.
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Fat Removal: Remove congealed fat layer before using.
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Storage: Refrigerate up to 5 days or freeze up to 6 months.
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.
