Tag Archive for: recipe

mountain, lion, pizza

Little do people know that mountain lion meat is extremely tasty. Yes anti-hunters, we do eat predator meat on occasion, so here is a big get educated moment for yourself.

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Today we are going to show a brief outline of how to make Wild West Mountain Lion Pizza.


  • favorite steak seasoning
  • 1 mountain lion backstrap
  • balsamic vinaigrette
  • pizza dough
  • 2 tomatoes
  • pasta sauce
  • mozzarella cheese
  • basil
  • 1 can olives
  • artichoke hearts in olive oil (costco)
  • 14″ pizza pan

First take and slowly thaw out the mountain lion backstrap in your refrigerator. Once thawed, clean the meat, rinse, dry and put in container where you can apply your favorite steak seasoning and splash with balsamic vinegrette. Let the backstraps marinate for 24hrs.

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(Now is the time to make your pizza dough, or purchase your pizza crust from the store. We prefer making our own.)

Once the meat is marinated, you are ready to prepare the most unique pizza you have ever made. In our case we will be cooking on a Traeger Grill. Preheat your grill to 350F. Once preheated lay the backstraps evenly on the grill.

mountain, lion, recipe, pizza

BBQ backstraps 5-6min each side, flipping to new grill space each time. (These times may vary depending on thickness of cuts, so watch meat closely). *Make sure the internal meat temp reaches above 150F to avoid trichinosis*

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Once meat is cooked (golden tan color), remove from heat and throw rolled out pizza dough in the Traeger at 450F for 5-6 minutes. (Be sure to spray pizza pan with non-stick spray to avoid sticking)

pizza, dough, mountain, lion, pizza

Make sure your pizza topping are sliced and ready.

pizza, toppings

Remove pizza dough, spread pasta sauce, sprinkle on the mozzarella cheese, and apply the toppings. Add sliced mountain lion during this step. We had extra backstrap and ate the extra steaks, which were drop dead amazing by themselves.

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Throw the pizza in the Traeger on high heat until crust is crisp and golden brown and the cheese is all melted.

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Once cooked to perfection, remove, cut and sprinkle with basil. Enjoy and impress your friends when you tell them they are eating mountain lion!

-Travis Boughton

There’s something about a good elk burger that just never gets old.  Elk in the freezer is something to be proud of and once it hits the grill it’s something to be savored.  You can work up a great elk burger in about a thousand different variations but this is one of our current favorites!

elk, burger, montana, grilling


-2 pounds of Ground Elk Burger

-4 Hamburger Buns

-2 Roma Tomatoes

-4 slices of Pepperjack Cheese

-4 slices of Red Onion

-4 leafs of Lettuce

-3/4 cup of sliced jalapenos

-3-4 garlic cloves

-3 tbsp. Worcestershire Sauce

-4 of your favorite beers

elk, burger, ingredients, montana, grililng

To begin put your burger in a bowl or similar container.  Cut garlic cloves into small pieces and add to bowl.  Add Worcestershire sauce.  Mix by hand until the garlic is mixed evenly among the burger.  Separate the burger into 4 equal amounts and press into a tight, round ball.  Flatten each ball to create your patties.  Season with salt, pepper or any other choice of seasoning as necessary.  Recently we’ve been grilling a lot on our Traeger Pro Series 22 Grill which is awesome and super versatile.  Turn the grill on and let smoke for 4-5 minutes then turn up to the highest setting.  On a regular propane grill we usually grill these on medium to medium-high heat.  While the grill is heating up we like to go cut our cheese, tomato, onion and jalapeno.  When the grill is hot place the burgers and onion slices on the grill.  Cook the burgers for 4-5 minutes and then flip and add your cheese and jalapenos.

elk, burger, grilling

Place your buns directly on the grill grate or the above heating rack for 2-3 minutes while the cheese is melting.  After 4-5 minutes of cooking remove the burgers from the grill, add toppings and condiments and enjoy!!!

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