You could make schnitzel out of the back legs ...it’s fantastic with cougar.
OR.....
Cut medallions from the legs or backstrap (must be pretty small on a lynx?), pound them slightly if they’re tough. Dust very lightly with flour, fry until brown in butter. Remove from the pan, add some chopped shallots, and mushrooms, cook a bit then deglaze with white wine, add the meat back in and add marjoram, sage and thyme (or use poultry seasoning), let the wine reduce by 1/2. Add a cup or so of heavy cream, pop the pan (lightly covered) into the oven at 275F and cook until tender.
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