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Chili Lynx

Chili Lynx

Chili Lynx

Chili Lynx
(Or ‘Le Chili Minou’ if you want to sound fancy)

This dish is ideal for introducing wild game to people who have never tried it, or if you’re using an animal that you’ve never tried. It allows natural flavours to shine, while still being cooked well done. It can be served on multiple vessels such as crackers, lettuce leaves or a baguette.


4 small jars with dandelion jelly inside
reCIPE
Chili lynx Recipe
  • 1 front quarter of lynx
  • Chili Peppers
  • Salt
  • Pepper
  • Soy Sauce
  • Fish Sauce
  • Brown Sugar
  • Olive Oil
  • Fresh Ginger Minced
  • 1 Large Garlic Clove Sliced Thin
  • 2 Limes
  • Green Onion
  • Sesame Oil

Instructions 

Method –

Main Mixture:

Remove all meat from the bone. You can grind it, but I finely chop mine with a knife. It takes a little more effort and time, but it’s not every day you get to eat lynx. I also find chopping the meat has a fuller texture over ground. Once minced, season the meat with salt and pepper.

Get a pan nice and hot with a tablespoon of oil (I like bear grease, but olive oil is fine). Add your meat and keep moving it around to break up the meat and have it cooked evenly.
A hot pan is key to fry off the meat and get the crispness and colour, otherwise the meat boils. We’ll be adding other liquids later, so don’t worry if you think it’s getting dry.

Once it’s golden brown, taste a little to make sure it’s seasoned to your liking. Remove from the pan onto some paper towel and set aside. Make sure you drain the excess fat to help crisp up the meat.

Wipe out the pan and drop the heat to medium. Add chopped chilis, ginger and garlic with a tablespoon of sesame oil. When it becomes fragrant after 30 seconds, add a teaspoon of brown sugar to help caramelize the chili, ginger and garlic. Once caramelized, add your lynx meat back in. Add a tablespoon of fish sauce to the mixture. Next grate in the zest of 1 lime and then add the juice of the same lime. Let everything come together for another 2 minutes, then add chopped green onion and plate.

Dressing:

In a bowl, add a tablespoon of brown sugar, a tablespoon of soy sauce and a tablespoon of sesame seed oil. If you’re looking for a rare occasion to use that olive oil infused with truffle, now is the time to add a couple tablespoons to your dressing. Otherwise olive oil is great as well. Add in just a teaspoon of fish sauce and a sliced red thai chili. Finish off with a squeeze of lime juice and roughly chopped cilantro. Mix together and serve.

Vessel:

I like to slice a french baguette and brush with olive oil, season with salt and pepper then toast on a cookie sheet in the oven. You can top with the meat mixture and drizzle the dressing on yourself, or allow your guest to build their own.

Note:
I tend to use red thai chilis for the meat mixture. Careful when cooking you don’t gas yourself out of the kitchen. I have substituted them for jalapenos or serrano chilis. If I use a green chili, I also like to add red bell peppers for extra colour and crunch.

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