Looking for a good poached bobcat recipe

[Anonymous]

TIA! (assuming that there is such a recipe)

[Anonymous]

Too soon!

[Anonymous]

Lol

[Anonymous]

I was just thinking bobcat would be great for dinner tonight!

[Anonymous]

BTW, you don't hunt bobcat. You trap 'em. http://www.latimes.com/local/lanow/la-me-ln-california-man-fined-poaching-bobcats-foxes-20140627-story.html

[Anonymous]

Whether you are entertaining a crowd or making a simple meal for one, there’s nothing more easy, healthy, and delicious than poached bobcat. This is my hands down favorite way to prepare bobcat, because it’s so quick! Start to finish it takes only 15 hours (at least with a small cat), and it doesn’t stink up the kitchen the way broiling or frying bobcat can.

1 Sprinkle the skinned bobcat with a little salt. Put mountain due, water, cinnamon, gunpowder and rutabaga in an industrial sauté pan, and bring to a simmer on medium heat.
2 Place skinned bobcat in the pan. Cover. Cook 10 to 15 hours, depending on the thickness of the cat, or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper and a slice or two of venison jerky, on a bed of wild greens.

Enjoy!

[Anonymous]

Anonymous wrote:Whether you are entertaining a crowd or making a simple meal for one, there’s nothing more easy, healthy, and delicious than poached bobcat. This is my hands down favorite way to prepare bobcat, because it’s so quick! Start to finish it takes only 15 hours (at least with a small cat), and it doesn’t stink up the kitchen the way broiling or frying bobcat can.

1 Sprinkle the skinned bobcat with a little salt. Put mountain due, water, cinnamon, gunpowder and rutabaga in an industrial sauté pan, and bring to a simmer on medium heat.
2 Place skinned bobcat in the pan. Cover. Cook 10 to 15 hours, depending on the thickness of the cat, or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper and a slice or two of venison jerky, on a bed of wild greens.

Enjoy!

Oooh, that sounds delightful. I'll bet that the Mountain Dew and the rutabega really work to tone down the flint in the gunpowder. And love the idea of serving it over greens. Gorgeous!!

Do you quarter it or just serve whole and carve?

[Anonymous]

I had the opportunity to try this recipe today and the oddest thing happened.

I had prepared as directed, and had it on a medium simmer on the stove. It smelled like pure AMBROSIA! Yum!! I went to take peak, lifted the lid and (Poof!) it had disappeared! Nothing left but some bits of rutabega and gunpowder grit. What happened??

Do you think I had the heat turned up too high?

[Anonymous]

The best way to make bobcat is an old family recipe I learned from my favorite Uncle J when I was growing up on our farm.
I'll have to ask him (PM on FB) to send it to me. Can't wait to share it with everyone!

[Anonymous]

Oh, please do share your Uncle J's bobcat recipes. If he has any recipes for bass, I would love to see those too!

[Anonymous]

OP - Are your initials CV?

[Anonymous]

Anonymous wrote:OP - Are your initials CV?

Why, no! And they aren't SV either.

[Anonymous]

Thank you're bad enough to mess with a creature that eats sharks?

http://www.dailymail.co.uk/news/article-3029536/Going-tasty-treat-Bobcat-catches-SHARK-unbelievable-photograph.html

[Anonymous]

Think, not thank. Sheesh.

[Anonymous]

Anonymous wrote:Thank you're bad enough to mess with a creature that eats sharks?

http://www.dailymail.co.uk/news/article-3029536/Going-tasty-treat-Bobcat-catches-SHARK-unbelievable-photograph.html

Actually, Bobcats who feed off of sharks have high Mercury content. Best not to eat them more than once or twice a year. Sad. But this is the world we live in now.