I received this today and thought I would share!
1. Bobcat
If you’re an avid predator hunter, you’ve probably bagged your fair share of bobcats. But have you ever thought about eating them? More hunters choose to skin and tan the hides or use the carcass for bait but, for those who choose to eat bobcat, many claim the meat is delicious and (like the cliché for most things) “tastes like chicken.”
The meat is surprisingly white and delicate, like pork tenderloin, and maintains a good, crispy sear when grilled. Some simply fry it up in an egg wash with seasoned flour or throw it in a slow cooker.
Here’s a recipe for barbecued bobcat from the October 2011 issue of Predator Xtreme where the author, Keith Sutton, tried out three different recipes using the boneless loins, tenderloins and steaks. This recipe was his and his family’s favorite of the bunch.
You’ve already killed it, so why not try eating it? As Sutton put it, “It would be shameful to waste such delectable game.”
Grilled Bobcat With Memphis-Style Barbecue Rub (pictured above)
Boneless loins from one bobcat
1/2 cup sweet paprika
1 tablespoon brown sugar
4 teaspoons salt
4 teaspoons onion powder
4 teaspoons black pepper
4 teaspoons white pepper
1 teaspoon cayenne pepper
Mix all the seasonings, and sprinkle on all sides of the meat to form a thick coating. Allow to stand 30 minutes at room temperature until the rub appears wet, then season heavily again, pressing the barbecue rub into the meat so it sticks.
Slow-cook on the upper rack of a gas grill, turning frequently, until the meat is done to taste. Serve with your favorite barbecue sauce on the side.
1. Bobcat
If you’re an avid predator hunter, you’ve probably bagged your fair share of bobcats. But have you ever thought about eating them? More hunters choose to skin and tan the hides or use the carcass for bait but, for those who choose to eat bobcat, many claim the meat is delicious and (like the cliché for most things) “tastes like chicken.”
The meat is surprisingly white and delicate, like pork tenderloin, and maintains a good, crispy sear when grilled. Some simply fry it up in an egg wash with seasoned flour or throw it in a slow cooker.
Here’s a recipe for barbecued bobcat from the October 2011 issue of Predator Xtreme where the author, Keith Sutton, tried out three different recipes using the boneless loins, tenderloins and steaks. This recipe was his and his family’s favorite of the bunch.
You’ve already killed it, so why not try eating it? As Sutton put it, “It would be shameful to waste such delectable game.”
Grilled Bobcat With Memphis-Style Barbecue Rub (pictured above)
Boneless loins from one bobcat
1/2 cup sweet paprika
1 tablespoon brown sugar
4 teaspoons salt
4 teaspoons onion powder
4 teaspoons black pepper
4 teaspoons white pepper
1 teaspoon cayenne pepper
Mix all the seasonings, and sprinkle on all sides of the meat to form a thick coating. Allow to stand 30 minutes at room temperature until the rub appears wet, then season heavily again, pressing the barbecue rub into the meat so it sticks.
Slow-cook on the upper rack of a gas grill, turning frequently, until the meat is done to taste. Serve with your favorite barbecue sauce on the side.
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