Mountain Lion Tacos
(courtesy of Sean Shea. Serves 4 to 5)
According to Shea, mountain lion meat can be used in place of pork in any meal. He uses the lean white meat in spaghetti sauce and fajitas.
About 2 pounds lion, which Shea refers to as “the other white meat”
¼ cup olive oil
½ teaspoon garlic salt
½ teaspoon garlic powder
2 medium yellow onions, chopped
1 green and 1 red bell pepper, thinly sliced into 4-inch lengths (yellow peppers also are nice)
Several garlic cloves, minced (add more if you’d like)
Salt or pepper, to taste (Shea doesn’t use any; it depends on personal taste)
Cut lion meat into ½-inch-wide and 4-inch-long strips.
Heat oil in skillet and add meat. Once meat starts to whiten, add remaining ingredients to the skillet (don’t overcook lion, as it is quite lean). Serve simmering in flour or corn tortillas, with toppings of your choice.
