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  1. #11
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    Quote Originally Posted by Slugz View Post
    Tim,
    Couple key steps and as other have eluded to.....gotta do a lot to make it taste good. That being said I applaud you for eating what you shoot. Lot of this is also on the internet I'm sure somewhere.

    1) Get the meat to room temp and get all the blood out. Room temp meat moist should drain out itself.
    2) Gotta boil and drain...discard/drain all the brown film and stuff that comes out of it. 20-30 min
    3) Repeat #3 (no joke here)
    4) marinate overnight in water ever you want ( oil based is best like Italian dressing)
    5) skillet cook it in (high quality) olive oil or bacon grease
    6) cook till no pink ( trichinosis)
    One would think boiling the meat multiple times for 20-30 minutes would fully cook the meat at that point and the skillet would be used to put a nice sear on the meat.

  2. #12
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    Quote Originally Posted by kidoggy View Post
    just cut off a slab an throw it on the barbeque on high wait a minute flip wait a minute and serve.
    if it don't taste good like that it ain't worth covering with sauces or seasonings to hide the nasty !

    I fully appreciate and understand this though. but, why was marinades, steak sauces, ect ever invented?

  3. #13
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    Quote Originally Posted by tim View Post
    I fully appreciate and understand this though. but, why was marinades, steak sauces, ect ever invented?
    BEATS ME! I don't use em.

    I would guess it was to attempt to please those who can't be pleased.
    AS GOES THE CHURCH, SO GOES THE NATION

  4. #14
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    Quote Originally Posted by buckbull View Post
    One would think boiling the meat multiple times for 20-30 minutes would fully cook the meat at that point and the skillet would be used to put a nice sear on the meat.
    Agreed.....however.

    1) gotta get the film out / brown stuff
    2) gotta give it some flavor / marinade
    3) gotta warm it up and give it more flavor / bacon grease olive oil

    The plug for cooking it through was my lawyer like way of saying......even after following all that some people in our world have still got it to the plate pink.....resulting in trichinosis.....roundworms. Just a disclaimer as I didn't want someone making themselves a medical bill.

  5. #15
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    Cook like pork! Eaten it acouple times favorite was chorizo.

  6. #16
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    I marinated backstrap chunks in teriyaki for 24 hours and put on a bbq. pretty damn good. very pork like.

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  9. #17
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    I have only had the opportunity of tasting mountain lion backstop one time. A friend brought some back from a hunt that he helped out with. I was very pleased with how well it tasted. I have close to max points in Utah right now. Just waiting for the right time to draw a tag.

  10. #18
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    Quote Originally Posted by Ikeepitcold View Post
    That kind of meat kinda freaks me out. I would try it but like already said I don't think I want to eat a animal that eats meat.
    Mountain lion recipe.
    Kill the cat. Skin your trophy. Leave the carcass for the scavengers and other cats to eat.
    Same reason nobody eats the wolves and coyotes they shoot. Same reason I will never eat bear meat, they will eat anything no matter how rotten it may be. No thanks!
    Last edited by Gr8bawana; 10-23-2017 at 11:24 PM.
    When all the trees have been cut down, when all the animals have been hunted, when all the waters are polluted, when all the air is unsafe to breathe, only then will you discover you cannot eat money.

    Cree Prophecy

  11. #19
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    I killed a spring bear a couple of years ago, he was eating grass.
    we made the backstraps into jerky and they where excellent.
    the hinds we made into pepperoni sticks and they where also very good.

  12. #20
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    Still not sold on the idea.
    I go to the Mountains to loose my mind and find my soul.

 

 
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