Slow-Cooked Mountain Lion Roast
Mountain Lion Recipe
1Setup & Prepare
Cultural Context
This preparation reflects the Sunday dinner traditions of Western ranch families, where large cuts of game were slow-roasted to feed extended families and ranch hands. The technique ensures even cooking throughout the large roast while developing deep, rich flavors that make mountain lion accessible to those unfamiliar with wild game.
2Ingredients
Shopping List
3Cooking Instructions
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Roast Preparation: Season the roast generously. Let it come to room temperature.
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Searing: Brown on all sides in a heavy pot until deeply caramelized, about 8-10 minutes.
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Liquid Addition: Add stock, wine, and aromatics.
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Slow Cooking: Braise at 300°F for 3 to 4 hours.
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Vegetable Addition: Add root vegetables during the last hour.
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Resting: Let the roast rest for 5-10 minutes before slicing.
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Gravy: Reduce the cooking liquid for a rich gravy.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- The initial searing develops crucial flavor
- Don't skip the resting period - it ensures juicy slices
- Use a meat thermometer for accurate doneness
Wine Pairing
A full-bodied Cabernet Sauvignon or Merlot provides the structure to complement the rich, slow-cooked meat.
Nutrition Facts
Per serving: 445 calories, 52g protein, 18g fat, 22g carbohydrates. Complete meal with vegetables and premium protein.
