Fried Bobcat Stew Meat

I was excited recently to find that Exotic Meat Markets (877-398-0141), an on-line meat distributor, had bobcat stew meat available. They get their bobcat meat from bobcats that have been trapped for their fur. 

I did some internet research to try and find a good bobcat recipe. Most of the bobcat recipes are on trapping sites and I found some very fun ones that perpetuate the general stereotype that any meat from an unusual source must be horrible. For example, "Marinate it overnight in Golden Italian dressing, the next night take it out of the fridge and throw it in the trash...go to Wendys, order yourself a big ole burger and a cup of chili....." This next one is a little more elaborate, but along the same line: "This works best with the tenderloins or a steak cut. 1. Cut Bobcat into 1/2 strips and marinate in a mixture: 1/2 cup orange juice, 1/2 cup balsamic vinegar, 2 tablespoons dark brown sugar, 1 table spoon salt, 2 table spoons ketchup, a good dash of A1. Wrap bobcat strips in bacon. Let sit over night in fridge or at least 6 hours. Set up the grill for indirect heating. Get a cedar plank and arrange bacon wrapped bobcat evenly across the plank. Cook until medium rare. Remove bobcat from plank and discard. Salt and pepper to taste and Eat Cedar Plank."

I did find some helpful information. I learned that bobcat is very mild and will take the taste of whatever it is cooked with. Also, as one would guess, that it is very lean. The recipe I used came from Dacotah Rose (love that name) who writes about "living the wild country life atop the Rocky Mountains of Colorado." She noted that all the men she'd asked about cooking bobcat meat said it was "awful," but when she'd asked them how they'd cooked it "it was always on the barbecue." In her words: "Cut into bite sized pieces. Place in a smooth surfaced skillet with butter, salt, pepper and garlic to taste. Cook gently, turning often until done. It was not stringy, strong tasting or smelling and it was really a very nice mild meat." 

As I like to get the true taste of wild meat, particularly when trying it for the first time, this simple recipe was my guide. I cut the stew meat pieces into smaller pieces. 

I put canola oil in to a fry pan, along with the bobcat, some salt and some pepper. 

I did not want to over-cook it, so I pulled it off with hints of pink still in the meat. And Dacotah Rose was exactly right. It was very mild, very nice textured and the salt and pepper gave it just enough spice to make it enjoyable. 

We had Andrew and Lauren over for dinner and Andrew wanted to cook it longer because of the fact it was wild caught. So I took out my portion of the meat and let him cook the rest of it further. The further cooking made the meat stiffer and texturally less appealing. 

I loved the bobcat and would eat it anytime or anywhere, cooked just the same way again. For anyone venturing into wild meat, this is a good starter meat as it does not have the gaminess of venison or antelope.