Cutting up a lion/Recieps?????

E

elks

New member
I need to know how to go about cutting up a lion? What are the good cuts etc. I have heard that they make pretty good roast for the smoker, which I have. I have also been told that sausage is the way to go. Any thoughts? I was thinking about leaving the back strap and TL wholes for the smoker, then a rump roast or two, then making some sausage. Which type of sausage is best? Should I add some pork or beef fat? I already have a pile of Italian Suasage so I am looking for a reciep for breakfast/german sausage.

Thanks a bunch.
 
I purchased some breakfast sausage seasoning from Sportsman's warehouse. It's the best I've ever had. We mix it half and half with fatty pork. I'd guess you'd need quite a bit of fat to mix with you cat too. They tend to be pretty lean.

Sorry I can't be more specific.
 
I had some smoked back straps from an old (13 yrs) lion. The taste was rather good, butthe meat was dry and tough as leather. Made some brown gravy to go over it. Wasnt to bad actually. I hear younger cats are alot better. But boy did it give me and the family Gas!
 
No by law lions must be preocessed for huiman consumption. It is rather tasy.

HTanks for the input guys. Mine is around 10 yrs old I will see how she turns ount
 
No joke. In some states, Mt.Lion is considered big game and must be taken care of and properly processes . It tastes pretty good actually.
 
Just make sure you cook it very well. Predators can have a bunch of "body uglies" in it. After that have at it, they eat a lot of cat down in Mexico, I hear its pretty good. Don't forget, if its not that great cooked as a roast, you can put about any meat in chili and it turns out pretty good. I've eaten quite a few jack rabbits in chili, didn't mind it a bit.
 
I saw your other post with the story. As far as cutting up a cat I can't really share anything but I've gotta say that it sure would be a nice problem to have. Congratulations
 
I have eaten cougar several times but never cut one up. Id do it like a deer. I had back strap and round steak and it was great. The other white meat....
 
Elks, The most common way I have eaten lion is floured, browned in a skillet, and than baked in the oven with gravy.

Make sure to cook the meat until it is DONE! Lions can carry Trichinosis just like bears and hogs. The only way to make it is safe is get that meat above 170 degrees.

A few years ago a Forest Service emmployee near here killed a lion and made some jerky and took it to work for all his buddies to try. A bunch of them ended up with Trichinosis after sampling the uncooked jerky.
 
Thanks for the help guys. I am cutting her up tomorrow. Sounds like I will do some roast, chops and then some stew/chillie meat. I will let you know how it comes out.
 
If ya have an urge to twitch yer backside back and forth, you know yer not cookin' it enuf /ubbthreads/images/graemlins/grin.gif.
 
Like was mentioned, the steaks are very tough when fried or grilled. Tastes real good though. The best way I've cooked it so far was in a slow cooker. I put in BBQ sauce, a little water, and a little bit of soy sauce and liquid smoke. Enough to cover the meat. It turned out very tender and you could eat it with just a fork. I'm going to try gravy next in the slow cooker.

As far as cutting it up, cut it up like you would a deer. Burger, steaks. I'd probably skip the roasts and make burger or sausage out of those cuts.

Good hunting
 
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