Have to get some advice / suggestions on how to turn this into edible tablefare, have heard to tenderize the daylights out of it and slow cook it with onions.
Any advice from those that have dined one one.
He was in the yard this morning and succumbed to lead poisoning 6ft 4 in head to tail tip weight approx 120lbs

Can’t help on how to prepare it but good job. My brother has them walking through his yard in Issaqua and they think it’s neat

White meat or dark?

Any veal recipe

I guess you handle it like beef or chicken.

… throw the thing in a deep freezer and sell to the highest bidding taxidermist

Quartered and pull the tenderloin and backstrap. Smoke, grill or crockpot the quarters. Smoke or grill the backstrap just like pork.

Sounds like a win Savell, take the cash and buy ribeyes

My understanding is lion was on the menu at coyote days, I missed out.

I haven't had lion but have eaten bobcat, very good table fare.

Cut moderately thick steaks out of it and run it through a cuber, or pound the crap out of it until it is about 3/16 to 1/4 inch thick, bread and chicken fry with salt, pepper, garlic, and sage! Don’t over cook, but cook thoroughly!

And I thought coons in the yard were a problem....

A couple buddies prefer to make/ use them as ground beef

According to the Mountain Men, Lion was the sweetest, best tasting wild meat there was!

I have ate mt lion, bobcat and lynx. We always just floured and fried it. I can not say I every thought any of it was over tuff.