I shot one last weekend while pheasant hunting, and the meat looked pretty nice while I was skinning it, so I cubed up the hams. I'm gonna try it, just in case its delicious...

Anyone have preparation recommendations?

shane

You might try the local vietnemese restaraunt and see if they will give up a secret or two...

back when we used to eat housecats we marinated them in louisiana hot sauce and soy sauce then season them with lemon pepper........then onto the grill slow cooking them 3 hours........excellent folded in tortillas and pico de gallo

Take this;

http://www.youtube.com/watch?v=nZPnY9DzNLM

What was I thinking clicking on this thread! There went my appetite.

or you can make cat nips instead of beef tips......

j/k you could soak it in buttermilk for a few hours then salt/pepper dip in flour then back in buttermilk drop in hot grease and fry..........the best part is the gravy.........be careful not to over cook because its a very lean meat.....enjoy

Why do keep clicking on this thread. I guess it's like passing a car wreck, you can't help but to look. LOL! Seriously, what does Bobcat taste like? Can it be compared to anything? I have a feeling that this thread is a prank.

tastes like house cat, just a little gamier.

Oh o.k., it is a joke. I guess I really am an airhead.

Calico or Tabby?

Ya'lls heads aren't on right!

heck theres alot of different meats out there.........i dont know about bobcats but i can tell you that a young fattened up house cat is delicious.........some of the finest tasting fajitas ive ever had the pleasure of sitting down too......

its not a prank. I have about 1.5# of ham meat in the freezer. Unless I get a decent recipe otherwise, I'm gonna make chili out of it. It may taste like hell, but its meat just the same.

my wife REEEEEALLLY wishes this thread was a prank....

A former cat owner, the thought of eating bobcat freaks her out, but why is eating bobcat any nastier than eating pigmeat?

yall are nasty

hell go ahead and make some carne guisada outta it........bet that would work really well!!!

Preacher or brother something? from san antone, that cooked up one back in 62-3, At pete kellys walking cane ranch at caddo. For few irving bow club guys one sat afternoon, I watched as I had zwickie leg hole leakin. Preacher killed it drivin up. Cleaned an steamed/stewed ALL but feet(SAVED) then added several grilled chopped armadilla hams,(NICE)threw inload of oakra,rice an tomatoes. fished out bone, Few bowls later with cornbread an falstaff wasnt bad,

Whatever your favorite way to eat Rabbit, cook it that way and enjoy

in that case..a healthy choice would be to cut it into as thick of steaks as possible(if that's doable)..lay the steaks on tinfoil.....put lemonpepper lawry's marinade on it (wallyworld carries it)....sprinkle just a hint of Tony's...not much, but some... and cover the top of the "steaks" (would they even be called steaks??? cutlets/catlets, etc???) with rotels, wrap in tinfoil and put them in the oven for 20 minutes on 350..(could be more, could be less depending on thickness).

Be sure to tell me how they turn out.

Bet it tastes like chicken...




(Somebody had to say it.)

I think Rifleman has it - cut it thick and cook it rare .Bon appetit .

Really!? Bobcat? With so many other fine meats available to us, I'll pass on the bobcat.

But let us know how it tastes.

X2 on the train wreck thread.

I have plenty of meat in the freezer (pig, deer, fish, pheasant, rabbit, etc) and each of those has its own "flavor" or ways it tastes best. Some, better than others.

The one common thread, is "its all meat", and the bobcat is meat too. I guess I wont know til I cook some, which I intend to do tomorrow.

If it turns out to be the table fare equivalent of carp, well, I wont cook it next time....

Just seemed wasteful to throw out good meat. Heck, that meat USED to be quail, pheasant and rabbit! Said that way, it sounds pretty good already....

I like to cut the head off, legs at the first joint, and the tail, off the carcass and split the back bone to get them to lay out flat then wrap them in a couple strips of thick sliced peper bacon. Spray with Butter Flavored Pam and sprinkle with Tony Chareres and a lil'Worchestershire. Lay on a Hickory Plank, slow smoke for about 2 hours then dress with your favorite BBQ sauce....cook another 30 minutes until tender and pulls away from the bone.

Remove cat from board, throw cat in the dumpster and eat the board.