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Big Game Recipes
Cougar Balls

Number of Servings:  Large Groups


15 pounds ground cougar meat
15 cups bread crumbs
10 cups milk
20 eggs
2 1/2 teaspoons salt
2 1/2 tablespoons salt
2 1/2 teaspoons rosemary
10 cups chicken broth
2 1/2 teaspoons parsley
2 1/2 teaspoons black pepper
2 1/2 teaspoons pickling spice


For the first 5 ingredients - soak bread crumbs in milk for about 5 minutes.  Add ground meat, eggs and salt.  Mix well and refrigerate, covered, for 2-3 hours.  Then shape into 1 inch ball, brown in oven by placing on broiler pan and bake at 400 degrees F for about 15 minutes.
Combine the last six ingredients and bring to a boil.  Combine with the meat balls, cover and cook in oven for about 2 hours at 325 degrees F.

Notes & Variations:

Bobcat can be substituted for cougar.
Instead of meat balls, cougar can be cubed (1 inch pieces), browned and placed into a pan with last six ingredients.

Note: Make sure to cook your cougar well done to avoid trichinosis.  A parasite common in wild game and once common in domestic pork. Cook the meat to an internal temperature of 165 degrees F for a minimum of 15 seconds.

Contributor:  Jerry Zeitler, RRGC


The cougar's wholesome meat does not have a wild or gamy flavor, but has a very pleasurable taste that is mild and delicate, somewhat similar to that of chicken.