Texan_Til_I_Die Posted November 7, 2005 Report Share Posted November 7, 2005 My friend shot a big female bobcat Sunday morning and we skinned it to tan the hide. I got to looking at the carcass and decided, "What the heck, let's give it a try!" I cut out the backstrap, washed it up good, sliced it into bite sized pieces and seasoned it with a little Toni's. Rolled it in flower and dropped it into a hot skillett with bacon grease. Turned out to be pretty darn good. Nice light colored meat and it wasn't gamey tasting at all. The only negative was the texture. It was tender, but a little bit stringy. I guess mountain lion will be next on the menu! Quote Link to comment Share on other sites More sharing options...
oldksnarc Posted November 7, 2005 Report Share Posted November 7, 2005 Re: Bobcat Surprise And dog makes a mighty fine meal. Quote Link to comment Share on other sites More sharing options...
Guest Andrea Posted November 7, 2005 Report Share Posted November 7, 2005 Re: Bobcat Surprise Okay, I gotta draw the line at eating Spot and Fluffy. I would have to be STARVING. It would have to be DEEP FRIED. And someone would have to LIE to me about what I was eating. LMBO!!!! Hey, that's cool if you can eat bobcat, seriously. Kudos to you for having the guts to try it. I would not be able to do that. Quote Link to comment Share on other sites More sharing options...
stevebeilgard Posted November 8, 2005 Report Share Posted November 8, 2005 Re: Bobcat Surprise mt. lion is just like eating a pork chop. not very greasy, whiter neat, and very good. as for dog, see the chinese cookbook "woking your dog". lol Quote Link to comment Share on other sites More sharing options...
WaCoyote Posted November 8, 2005 Report Share Posted November 8, 2005 Re: Bobcat Surprise None for me thanks! I'll eat a lot of weird stuff but not cat. YUK! Quote Link to comment Share on other sites More sharing options...
Gator Posted November 8, 2005 Report Share Posted November 8, 2005 Re: Bobcat Surprise I have had Mt Lion, not to bad actually!! Lived in Korea for a year, so there isn't any telling what I ate while there either!! Did notice that there weren't to many stray dogs running around Quote Link to comment Share on other sites More sharing options...
hutchies Posted November 8, 2005 Report Share Posted November 8, 2005 Re: Bobcat Surprise I was going to tried fried deer heart from the doe I killed the other day but as I was packing the cooler to come home the dog got ahold of it. I wouldn't eat bobcat because I would be mounting it. Quote Link to comment Share on other sites More sharing options...
oldksnarc Posted November 9, 2005 Report Share Posted November 9, 2005 Re: Bobcat Surprise Actually, deer heart is good eating. It's nothing more than a muscle - like the rest of what you normally eat. -------------------------- Fried Venison Heart 1 Venison heart 1 med Onion, sliced 1 tsp Prepared mustard 1 tsp Pickling spice 1 tsp Salt 3 tsp Wine vinegar 1 c Red wine Flour 2 tsp Butter Split heart in half. Remove all vents and ducts. Mix onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl. Soak heart in marinade overnight. Dredge pieces in flour and fry in butter over high heat. When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer. ------------------------ Pan-Fried Deer Heart The necessity of using a fresh -- never frozen -- deer heart, and the simplicity of the recipe makes it a great choice for supper right at the deer camp, assuming, of course, that you've bagged one. 1 Fresh Deer Heart Salt and Pepper to Taste Flour Crisco Oil Heat the oil in a frying pan on medium high heat. Wash and slice the heart into round pieces, one inch thick. Season both sides of the slices, and roll them in flour. Fry each piece approximately 10 minutes on each side or until golden brown. Drain on paper towels. Serve the meat hot with some creamed potatoes and a pan of buttered biscuits on the side. If you want to make gravy, just add enough flour to the hot grease, season with salt and pepper, and add water until it reaches the desired consistency. Adding two or three beef or chicken bouillon cubes to the gravy gives it a more distinct flavor. You can also add some soy sauce if you like. Just make sure you go easy on the salt until you give it a taste test. HELPFUL HINTS: A great variation of this recipe is to substitute seasoned salt and to add a few chopped onions to the pan when you begin frying the heart. Reduce the heat a tad so the onions can cook, and place a lid on the pan. The onions also give the gravy richer flavor; and if you have fresh mushrooms, slice and throw them in there, too. I've found that it's easier to use instant potato flakes while camping. It took years of trying various brands; and for the life of me, I can barely tell the difference between homemade creamed potatoes and Hungryjack potato flakes. Try them for yourself and see. They're inexpensive and easy to take along. ---------------------------- Venison Heart Stew 5 cloves of garlic, chopped 1 tablespoon rosemary 4 bay leaves 2 tablespoons parsley 1 tablespoon sage salt and freshly ground pepper Venison heart (3 hearts) 3 strips bacon, coarsely chopped 1/3 cup extra virgin olive oil 1 1/2 onions, coarsely chopped 2 carrots, coarsely chopped 1 celery stalk, coarsely chopped 3/4 marsala cooking wine 28 ounce can of crushed tomatoes Preheat the oven to 225 degrees F. In a skillet, cook the bacon pieces, until firm. Strain the grease and set aside. In a large, at least 5 quart cast iron pot (or another kind that can go in the oven) warm the olive oil over medium high heat. Add the garlic, onions, carrots and celery, along with some salt and pepper. Saute for about 7 minutes. Trim some of the fat from the heart, cut off the top part just below where the arteries and veins meet the heart and discard. Dice the heart into 1 inch cubes. Add the marsala cooking wine to the vegetables and cook for another 3 minutes. Add the diced heart, and the tomatoes. Reseason with salt and pepper, and add the rosemary, bay leaves, parsley, and sage. Bring to a boil for a few minutes then reduce to a simmer. Transfer the pot to the oven and slow cook for as long as possible, but at least 3 hours. The longer the stew simmers, the better it gets. The stew can be made on the stove top, but it requires more frequent stirring. It can also be done in a crock pot as well. Quote Link to comment Share on other sites More sharing options...
Gator Posted November 9, 2005 Report Share Posted November 9, 2005 Re: Bobcat Surprise Deer hearty is AWESOME, unfortunately my wife and kids like it also....... Quote Link to comment Share on other sites More sharing options...
oldksnarc Posted November 9, 2005 Report Share Posted November 9, 2005 Re: Bobcat Surprise That'll teach you to eat it at camp and not take it home. Quote Link to comment Share on other sites More sharing options...
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