Hunting Washington Forum
Other Activities => Trapping => Topic started by: Rufous on January 18, 2014, 10:18:59 PM
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A friend of mine (Gramps) trapped a bobcat yesterday. It was a beautiful 27# male. I helped him to finish skinning it out and as he was not planning to eat any of the meat he let me have the backstraps. I have killed and eaten 2 mountain lions and enjoyed the meat so I decided to try some bobcat backstrap. I cooked it up this morning and really liked it. Very tasty and tender.
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I have a a variation of that every time I eat at $1 Chinese down the street. Not to bad. :chuckle:
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Sweet..id eat bobcat if its anything like cougar..
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Hate to let out one of my best trapping secrets but the best bait for cat is cat ;) better than beaver!
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A friend of mine (Gramps) trapped a bobcat yesterday. It was a beautiful 27# male. I helped him to finish skinning it out and as he was not planning to eat any of the meat he let me have the backstraps. I have killed and eaten 2 mountain lions and enjoyed the meat so I decided to try some bobcat backstrap. I cooked it up this morning and really liked it. Very tasty and tender.
How did you cook it up? I would love to try this someday.
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After removing as much of the fascia as possible I cut it into small pieces, then seasoned some flour with garlic salt, freshly ground black pepper and curry powder. I coated the meat in the seasoned flour, then cooked it in butter in a skillet.
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ill try some. who is having the bbq?
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When we lived in Alaska, I trapped lynx. Once there were two lynx caught the same day in different foot hold traps. One was a large, worn-tooth old male. The other about 1 or 2 years old. We discussed eating the meat from both, but when I skinned them the younger one looked soft, smooth and pink, but just to look at the meat from the older one, it was uneven darker, almost brown, tough and not appetizing. We fixed the meat from the young one as hassenfeffer that we called katzenfeffer. It tasted good and was tender. We used the old one for fox, etc. bait.
Diane
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I ate one about a month ago floured and fried the back strap and made a stew out of the hing quarters. good stuff!!!
