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Paleo Mountain Lion Stew Recipe

Posted by | April 01, 2014 | Fat-Burning Recipes, Paleo, Recipes | 28 Comments
Mountain Lion Stew

April Fools! Thanks for playing along with us. Mountain lions are legally classified as “specially protected species,” and we don’t suggest or support hunting of mountain lions.

Happy Tuesday!

If you want a scrumptious recipe with specialty game meat that’s going to make your body roar with strength and vitality, you’re going to absolutely love this one.

If you want to unleash that inner predator, you’ll love this “mane” course!

Aside from the fact that it’s so incredibly delicious, Mountain Lion Stew has been used for thousands of years to promote health and longevity. In fact, it is a rejuvenating and strengthening agent in many cultures, including South America.

Feeling sluggish? Want to quickly build strength and power? This stew’s purrrrrfect when you’re about to work out pretty hard. Call it Beast Food when you’re about to go into Beast Mode! Plus, some say that consistent long-term use helps to preserve youthfulness and enhance longevity.

Mountain Lion Stew is made exclusively from the liver, heart, and left thigh muscle — far and away the most potent part of the mountain lion.

(Yes, I did say the left thigh. Hind quarters are the most tender and nutrient-packed, too. I guess climbing those mountains make them truly nutritious! Plus, with a recipe like this, it’s hard to go right.)

Benefits of Mountain Lion Stew

This ancient brew of ferocious feline meats and mixed veggies is used by athletes around the world to improve muscular strength and to help increase muscle mass.

Mountain lion is rich in IGF-1 (Insulin-Like Growth Factor), a vital substance closely related to human growth hormone that regulates metabolism and hormone functions, and plays a role in retaining youthful bodily functions.

Now, here’s comes the best part.

Mountain lion, which is available in a wide variety of cuts, is also widely believed to possess powerful anti-aging benefits and claims to be an aphrodisiac.

You’ve read that right! If you want to “roar” in bed, then you might be interested in knowing that Mountain lion is also well known as a sexual tonic for both men and women. It is suitable for both to consume on a weekly basis, although men will generally consume it in larger quantities.

In the 10th century, Guiana Indian manual on health and sexual conduct, Essence of Medicine, compiled by Uitoto Guyan, says:

“There is nothing better than mountain lion to cause a man to be robust and unaffected by age, not to tire in the bedroom, and not to deteriorate either in energy or in facial coloration.”

Finding Quality Meats

Mountain lions are farmed in southern California, where there has been no incidence of any of the diseases that may be of concern to humans, and are certified by the California government to be safe.

Selecting high quality mountain lion is an art.

If you can find and capture one yourself, make sure to wear proper protective gear. Mountain Lions tend to dislike being chased after. Chances are, they’re going to look at you as their next supper. So you better be ready.

(If you’re like me, maybe you want to do a few Krav Maga sessions to warmup first and get your heart pumping and the blood flowing. Believe me, you’re going to need it. That way, it’ll be easy to put up with a few scratches.)

In case you missed it at the top of this post, April Fools! Thanks for playing along with us. Mountain lions are legally classified as “specially protected species,” and we don’t suggest or support hunting of mountain lions.


3.3 from 7 reviews
Mountain Recipe
Prep time
Cook time
Total time
Gently cooked mountain lion stew with onion, garlic, rosemary, and red wine.
Serves: 6-8
  • 1lb mountain lion liver, cut into chunks
  • 1 lb mountain lion (preferably from the left thigh), cut into chunks
  • 1 lb mountain lion heart, cut into chunks
  • 1 cup buttermilk
  • 2 Tbsp beef tallow
  • salt and pepper
  • 2 yellow onion, cut into chunks
  • 3 cloves of garlic, minced
  • 1 cup red wine
  • ½ tsp rosemary
  • 1 bay leaf
  • 2 celery stalks
  • 3 carrots, cut into 1-inch slices
  • fresh parsley to garnish
  1. Soak liver and heart chunks in buttermilk overnight (this step is optional, but will help tone down the flavor of the liver and heart meats). In the morning drain the buttermilk, and mix liver and heart with mountain lion thigh chunks.
  2. On medium-heat, melt beef tallow for 1-2 minutes. Add mountain lion meat mixture and brown. Salt and pepper meat while it browns.
  3. Remove meat and set aside. Add onions to the pot and cook until soft, about 5 minutes. Add garlic and cook for an additional minute. Add wine and simmer for 5 minutes.
  4. Add rosemary, bay leaf, the mountain lion meat mixture to the pot. Bring to a gentle boil, cover, and cook on low heat for 1 hour.
  5. Add celery and carrots to the pot, cover, and simmer for 30 more minutes, or until veggies are soft.
  6. Turn off heat and let sit for 15 minutes before serving. Garnish with fresh parsley, and serve.


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  • James Shaw says:

    Yummy! Our local H.E.B. appears to be out of this though; I’ll try whole foods.. 😉

  • I’ve only seen the right thigh of mountain lion at my local store. I’ll have to look more thoroughly. And that photo is awesome. Hopefully the photographer was wearing protective gear, too!

  • Ed Dudley says:

    Anybody that would suggest killing or eating a mountain lion, in this day and age, is an A-Hole!

    • Dale says:

      Um Ed, please check your calendar for todays holiday then get back to us.
      Peace out,
      PS: spoiler alert, April 1st is set aside each year to pull jokes and pranks on others. Just saying though.

    • Maryann says:

      Ed: It’s April Fool’s Day

      • Ed says:

        Yes, I am a simple (and slow) man! But a sensitive subject in the state of NE, where they just opened up hunting this animal as a sport!!

    • Eli says:

      Mountain Lion… you gotta be kidding me!!!!! HELL NOOOOOOOOOOOOOOO

  • Traci says:

    A real paleo will go and hunt it down. Next we’ll see tiger on this list- what a joke.

  • Clay says:

    Sounds delicious! I’m going to file this between Jackalope Tartar and Black Rhino Horn seasoning.

  • Debi Olson says:

    We have eaten mountain lion before. It is a very lean meat. Ours was mild tasting too. Not bad. I don’t know if I would go out of my way to get more.

  • Jason says:

    Great read. Not sure on the buttermilk part. Paleo on.

  • His Dudeness says:

    I made this with bald eagle (it takes a lot of bald eagle hearts and livers to make a big batch, let me tell you) and it was alright. I always find myself craving salmon or rabbit after I eat it though.
    Overall, it’s a pretty good recipe, and I think bald eagle is a good substitute for mountain lion, which is difficult to find in my area.

  • El Duderino says:

    A really good stew combines meat from lions, tigers and bears. Oh My is it delicious.

  • Lauren says:

    Abel, you got anything for us on a Puma Pot Roast recipe?

  • Susan says:

    Cute..REAL cute!

  • Eric says:

    I’m pinning this. It’ll be great later this summer

  • Pavlos says:

    Who eats cat the Chinese eat cat.

  • Zender says:

    Yumm! I loVe mountain lion steak, especially when it’s young. Having a hard time finding it in Jersey nowadays. I’ve also heard that tiger meat is even tastier, although a little gamey.

  • Hasbro says:

    Sometimes you eat the lion, and sometimes the lion eats you.

  • Mark Lopiccola says:

    It seems like the ancient wisdom John Durant brought us about not eating certain animals has already been lost…

    What a shame.

  • Banjo Jim says:

    Great photo! Proof there are mountain lions in NH!

  • Clayton Savage says:

    I was actually excited to make it. Every 4/1, I get fooled several times.

  • Buteosr says:

    I sure hope this is an April Fools joke because this would be so wrong for so many reasons!!!!

  • Leslie says:

    I knew this was fake, after reading where you can acquire Mt. Lion meat. Misguided California has no lion hunting by citizens, even though more lions are taken by government hunters to protect the population, now, than were harvested by citizens who actually PAID to buy a hunting license and tag, boosted the economy by hiring a guide, eating at local restaurants while going to and from the hunt, etc. Actually Mt. Lion meat is very good. Mt. Lions eat only fresh kills; always the heart and liver first, or the unborn fetus of it’s prey. Contrary to what Michael Landon stated in anti Mt. Lion hunting propaganda, lions eat more than one or two jack rabbits per week. I personally have seen evidence of their kill of elk, deer, javelina, dogs, cows, and horses. We only hunt lion after it starts on the cows, dogs or horses. We eat what we kill, with a few exceptions. That is how I know Mt. Lion meat is really good. It actually makes great green chili. The meat tastes a lot like pork, and is healthier that any pork you’d get from a store, whether it’s “organic”, “grass fed”, or “hormone free”.

  • Mark Lopiccola says:

    ARGH! I hate April Fools! I have fallen for two of these “foolish” news posts!

  • LL says:

    With lions, chimpanzees, monkeys, elephants being slaughtered to feed humans, this topic is nothing to joke about. “Fatburningman,” you left a bad taste in my mouth. You deserve a tiny fraction of a star.

  • KRandolph says:

    Abel, and many posts here, gave me such a good laugh. Thanks…I needed that!

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