steak image by berean from

Wild game is an acquired taste because the meat has a stronger taste than that of domestic animals. Mountain lion (also known as cougar) has a signature sharp flavor that wild game connoisseurs will enjoy. However, using a few special cooking techniques you can disguise that wild game flavor and make mountain lion meat taste like the beef steak served at any of your favorite sit-down restaurants.

Procure a steak from the body of the skinned mountain lion. Choose any cut of steak such as strip steak, porterhouse steak or fillet strip.

Rinse the meat thoroughly in water and rinse away any hair and excess blood from both inside and outside. Allow the mountain lion meat to sit and drain for five minutes to release more blood and eliminate some of the wild game taste.

Place the mountain lion steak into a cook pot and cover the meat in water. Boil the steak for 30 minutes and drain, removing the brown film from the water. Place the meat back on to boil, and drain again after 30 minutes.

Marinate the partially-cooked mountain lion meat in your choice of marinade. The marinade helps to disguise the wild game taste of the meat. For a simple marinade, rub the meat with garlic powder and salt.

Place the steak in a skillet with cooking oil, shortening or bacon fat. Sear both sides of the mountain lion steak. Cut into the piece to ensure the meat is cooked thoroughly. Continue to cook the meat if any pinkness exists, as mountain lion meat is infamous for problems associated with trichinosis, an infection caused by roundworms.

Consume mountain lion meat after the meat cooks and browns throughout. Serve the meat with earthy, green vegetables like green beans and broccoli.


Substitute the mountain lion meat into various other recipes after cooking and draining the meat thoroughly.


Immediately dispose of any mountain lion meat containing roundworms or other worms. Know the symptoms of trichinosis. Seek immediate medical attention if you exhibit any of the symptoms of trichinosis after eating mountain lion meat.

About the Author

Penny Porter

Penny Porter is a full-time professional writer and a contributor to "Kraze" magazine. She is pursuing a bachelor's degree in journalism at Eastern Kentucky University in Richmond, Kentucky.