Wild cats are admired for their beauty, strength, and elusive nature, which can make some people uncomfortable with the idea of harvesting them. However, felids such as bobcats, lynx, and cougars are not hunted or trapped casually. Depending on the species and jurisdiction, their harvest is closely managed through licences, defined seasons, area-specific limits, quotas, and mandatory reporting.

In areas where wild cat numbers become too high, regulated harvest can help reduce conflicts with people, livestock, and pets, while managing predation on deer and other wild prey. It also helps maintain healthy, sustainable populations within the landscape's carrying capacity. When a wild cat is legally harvested, using the meat is one of the best ways to respect the animal. Cougar produces lean, fine-grained meat with a mild flavour, making it an excellent choice for this recipe.

Ingredients:

Cougar and Marinade

• 2lbs cougar meat, trimmed of all fat and silver skin
• 1/2 medium onion, finely grated
• 2 cloves garlic, finely grated
• 2 tsp fresh ginger, finely grated
• ¼ tsp baking soda
• 1 tbsp corn starch
• 3 tbsp soy sauce

Crispy Coating

• ½ cup corn starch, divided
• 1 cup corn starch, for dredging, plus more if required Canola or vegetable oil for frying

Sweet and Sour Sauce

• ⅓ cup granulated sugar
• ⅓ cup apple cider vinegar
• ¼ cup pineapple juice, reserved from canned pineapple
• ¼ cup ketchup
• 2 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1 tsp oyster sauce
• 1 tbsp corn starch
• ½ cup water

Vegetables

• 1 tbsp cooking oil
• 2 cloves garlic, minced
• 2 tsp fresh ginger, minced
• 1 medium onion, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 cup canned pineapple chunks, drained

Directions:

1. Trim the cougar meat carefully, and cut across the grain into uniform 1-inch cubes.
2. Place the meat in a bowl and add the grated onion, garlic, ginger, baking soda, corn starch, and soy sauce. Stir until every piece is evenly coated. Cover and refrigerate for at least 4 hours or overnight.
3. Remove the cougar meat from the refrigerator about 20 minutes before frying. Add ½ cup of corn starch and toss until the pieces are coated. Let the meat rest for five minutes. The first layer of corn starch will absorb moisture and become sticky.
4. Place the remaining corn starch in a shallow bowl and dredge each piece of cougar a second time, pressing the starch onto all sides. Shake off any loose coating and place the pieces on a plate.
5. Pour about 1½ inches of oil into a heavy-bottomed pot or Dutch oven. Heat the oil to 350°F. Fry the cougar in small batches to avoid cooling or crowding the oil. Cook for approximately three to four minutes, turning as needed, until the coating is lightly golden and the meat is cooked through. Transfer the pieces to a wire rack set over a baking sheet. Do not drain them directly on a paper towel, as trapped steam can soften the coating.
6. Increase the oil temperature to 385°F. Return the cougar to the oil in batches and fry for another 45 to 60 seconds, or until deep golden brown and crisp. Transfer it back to the wire rack.
7. Combine the sugar, vinegar, pineapple juice, ketchup, soy sauce, Worcestershire sauce, oyster sauce, corn starch, and water in a bowl. Whisk until the corn starch is completely dissolved.
8. Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the garlic, ginger, and onion and stir-fry for one minute. Add the red and green peppers and continue cooking for two to three minutes. The vegetables should be hot but still slightly crisp.
9. Stir the sauce again before pouring it into the skillet. Add the pineapple and bring everything to a rapid simmer. Cook for approximately two minutes, stirring continuously, until the sauce becomes glossy and thick.
10. Add the fried cougar and toss quickly to coat every piece without unnecessarily softening the crust (15 to 20 seconds).
11. Serve immediately over steamed rice.

Cook's Note

Double-frying gives the cougar its best crunch, but the crisp coating will begin to soften once it comes into contact with the sauce. For the best texture, have the rice and serving dishes ready and toss the meat with the sauce immediately before serving.

Always check several of the largest pieces with an instant-read thermometer. Cougar should reach an internal temperature of at least 160°F. Wild felids can carry Trichinella, and freezing wild game cannot be relied upon to destroy the parasite.