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.
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.
- 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
- 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.
- On medium-heat, melt beef tallow for 1-2 minutes. Add mountain lion meat mixture and brown. Salt and pepper meat while it browns.
- 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.
- 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.
- Add celery and carrots to the pot, cover, and simmer for 30 more minutes, or until veggies are soft.
- Turn off heat and let sit for 15 minutes before serving. Garnish with fresh parsley, and serve.
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