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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Rub Preparation: Combine brown sugar, paprika, garlic powder, onion powder, salt, pepper, thyme, and cayenne in small bowl.
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Roast Preparation: Pat roast dry and rub with olive oil. Apply spice rub evenly over entire surface.
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Searing: Heat large Dutch oven over medium-high heat. Sear roast on all sides until well-browned, about 12 minutes total.
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Liquid Addition: Add stock to pot - it should come about 1/3 up the side of the roast.
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Slow Cooking: Cover and cook in 325°F oven for 3 hours, turning roast once halfway through.
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Vegetable Addition: Add vegetables around roast and continue cooking 1 hour more until internal temperature reaches 160°F and vegetables are tender.
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Resting: Remove roast and let rest 15 minutes before slicing.
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Gravy: Strain cooking liquid and vegetables. Use liquid to make gravy if desired.
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Service: Slice roast and serve with cooked vegetables and pan gravy.
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.
