“Why do you shoot bobcats; you don’t eat them?” This question deserves a long answer, but today I’ll give you a couple of short ones. I shoot bobcats to protect my domestic turkey, geese, ducks and chickens. A reason that many people don’t consider is that these beautiful predators also ravage wild turkey, duck and geese populations.
Today, I want to share a savory recipe with you because YES, YOU CAN EAT BOBCAT MEAT.
Savory Bobcat Chorizo
If you're looking for a delicious homemade chorizo recipe, you've come to the right place. You can substitute cougar, turkey, hog, or other available meats. Note, in the instruction area there are links to products that you may need to create this recipe.
Equipment
- Pot
- Cast iron skillet, griddle or wok
- Food processor or blender
- Bowl
Ingredients
- 1 lb ground bobcat meat (cougar, turkey, hog, etc. may be substituted)
- 5 ea dried Guajillo chiles with stems and seeds removed (Add additional chiles to make spicey)
- 2 Cups water
- 2 ea bay leaves
- ¼ Cup apple cider vinegar
- 3 ea garlic cloves – minced
- 2 tsp paprika powder
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp ground allspice
- ¼ tsp ground black pepper
- ⅛ tsp ground cloves
- 1 tsp Himalayan Sea Salt (or salt of your choice)
- 1 tbsp Avocado oil (or other preferred cooking oil)
Instructions
Making Your Chorizo
- Heat a castiron or other skillet on medium heat. While that is warming, add the water to a small pot and bring it to a slow boil. As the water is heating in the pot, place your Guajillo chiles on the hot castiron and toast them on both sides.
- Add your toasted chiles and bay leaves to the boiling water and let them simmer and soften for five to ten minutes.
- Add the softened chiles and bay leaves to the mixture in the food processor and blend the ingredients until they're smooth.
- Add your ground meat to a mixing bowl and pour the pureed sauce mixture over it. Use your hands or other means to combine the ingredients until the sauce is spread throughout the meat.
- Once the sauce and meat are combined, cover the bowl and put it into the refrigerator to marinate for at least two hours (or overnight).
To Store Your Chorizo
- Fresh chorizo may be stored in an airtight container for up to three days in the refrigerator and in a sealed container up to eight weeks in the freezer.
To Cook Your Chorizo
- Once your meat has been marinated, heat your avocado oil in a large skillet or wok. Add a desired amount of meat to the skillet and cook it through (5- to 10-minutes) until it is browned. Add eggs, vegetables, or other preferred ingredients and enjoy.
