Exploring Mountain Lion Meat: Preparation, Taste, and Safety

Mountain lion hunting is often met with mixed opinions, especially regarding consuming meat. Hunters like Luke Ellsbury, a carnivore biologist, and others are breaking old stereotypes by advocating for mountain lion meat as a valuable food source.

“I’ve eaten my fair share of lion, and I really like it,” says Ellsbury, who sees it as versatile and mild-tasting. He and his daughter trekked miles through snowy terrain to harvest a lion, meticulously field-dressing it to ensure the meat didn’t go to waste.

Mountain lion meat, often compared to lean pork, is mild with a slightly sweet flavor. “It tastes a lot like pork,” says Luke Worthington, Wyoming hunter and guide.

Worthington has witnessed a shift in interest among hunters, as more are opting to bring home lion meat and try recipes like shake-and-bake fried lion.

While the meat is delicious, food safety is crucial. Mountain lions, like bears, can carry trichinosis—a parasitic worm that’s dangerous if consumed undercooked.

Cooking the meat to an internal temperature of 165°F kills these parasites, making it safe to eat. The Centers for Disease Control advises against relying on drying or smoking methods to kill trichinosis.

Preparing mountain lion meat is similar to any wild game: quick field dressing is essential, and the meat should be handled carefully.

Hunters should avoid puncturing the anal glands during skinning, as it can spoil the meat. For those looking to experiment, recipes like stuffed mushrooms or mountain lion tacos bring out the best in this lean protein.

Interested in game meat options beyond the ordinary? Visit our homepage for insights on unique meats, preparation techniques, and flavor profiles.