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Pete
11-03-2010, 12:05 PM
Not a typo! I will be smooking this on Saturday along with a whole bunch of other relatively exotic meats for my wild and crazy 30th birthday bash.

Will post the recipe tomorrow, and then photos & results on Sunday!

Obligatory pic
http://dubaldomusic.com/dynamicImages/1792/large.jpg


What's Needed:

4lb roast of lion
2tbs salt
2tbs black pepper
1/2tbs rosemary
2 cloves garlic, peeled
1/2 small onion, peeled
2ribs celery
1/2lb beef suet
1pint hot water
2oz Cognac
Bordelaise sauce

Here's How
In baking pan, season with salt, pepper and rosemary
Add garlic, onion and celery to pan
Spike on beef suet with wooden picks
Bake in 350 oven for 1hr
Add 1pint of hot water and Cognac
Return to oven for 1 hr, basting frequently with liquid in pan
Serve w/ Bordelaise.

CarterQ
11-03-2010, 01:34 PM
If you brought that to CA, PETA would be all over you..............

Bear
11-03-2010, 01:58 PM
PETA would be all over ALL of us for everything we do.

Vegetarian: An old Indian word meaning "bad hunter".

BradT
11-03-2010, 04:26 PM
Vegetarian: An old Indian word meaning "bad hunter".


That got a real laugh out loud out of me, thanks.

CarterQ
11-03-2010, 04:33 PM
PETA would be all over ALL of us for everything we do.

Vegetarian: An old Indian word meaning "bad hunter".

Awesome, very true. Although I do feel that I treat animals with the utmost respect- they recieve the finest rubs and sauces and they are cooked on state of the art BBQ equipment using the best pellets.

Big Poppa
11-03-2010, 05:19 PM
Pete you are a better man than I Brussel sprouts look better to me and I have to plug my nose and swallow them whole!

KyNola
11-03-2010, 06:07 PM
Pete,
I'm assuming you have smoked lion, bear, etc etc before and know the proper internal temps to take them. How do you know when they're safely cooked?

Pete
11-03-2010, 06:15 PM
I have not so this would be a long-shot for me but fortunately the butcher supplied me with some recipes and instructions for marinating and basting along with cooking temp and internal/pull temp!

Big Poppa
11-03-2010, 09:25 PM
Pete there is some concern that these meats are not legal. What did the butcher tell you?

Pete
11-04-2010, 08:07 AM
BP I did some research before I got this because I had the same concern when my friend first linked me to the butcher. Bottom line is that the meat is good to go in the USA. If it was wrong of me to post because of possible controversy I'm sorry and you can smoke this thread.

KyNola
11-04-2010, 09:36 AM
Pete, I think it only fair that I tell you I questioned the legality of the meat. I too have researched it further and according to the FDA, it is legal to sell and consume lion meat as long as the original source of the meat is from an FDA inspected farm and that the butcher is also FDA registered and state inspected. Czimer's Game and Seafood is FDA registered and state inspected. I didn't mean to cause you any ill will nor create a controversy on the forum.

BP, I thought it only fair I set the record straight.

Big Poppa
11-04-2010, 09:45 AM
KY and Pete this is a great example of a great collection of people and how a forum can work. It is a fair and open dialogue.....it teaches us stuff, and it shows that the intent of both parties was to watch the back of a fellow forumite. Ky was not doing anything but making sure that Pete wasnt innocently getting int trouble and Pete was gracious in explaing his situation and volunteering to remove his thread.... keep it upa dn lets have fun

Pete
11-04-2010, 11:52 AM
No problem at all KY! Btw, my wife named our female dog Nola but she has never been to Kentucky...

Big Poppa
11-04-2010, 04:41 PM
Now she might..She could meet Kentucky Smoke aka Gary Hanser