“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
- Cast iron skillet, griddle or wok
- Food processor or blender
- 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)
Making Your Chorizo
- 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.