Bobcat Stew, Rice and String Beans


Bobcat Stew

  • Thick Sliced Smoke Bacon (cut into small pieces)
  • Chopped Onion in large chuncks
  • Bobcat hind quarter (put strips horizontally and vertically)
  • Clowney’s Seasoning Salt
  • Dash of Garlic Salt
  • Drizzle with Honey
  • Jalapeno sliced
  • water
  • potatoes
  • garlic salt
  • 2 TBS butter
  • 3 TBS Worcestershire sauce
  • 2 TBS sugar
  • Large Can mushroom soup
  • Rice



Bobcat Stew

Once cutting strips into bobcat, season with Clowneys, garlic and drizzle with honey. Place in Ziplock bag. Add Allegro marinated sauce and marinate overnight in refrigerator. Take out of the next morning and boil water for 1 hour. Fry bacon in cast iron pot. Add Onion. Add sliced jalapeno pepper. Add two cups of water and bring to a boil. Cut up bobcat meat into small pieces. Add to pot. Add chopped up potatoes, garlic salt, 2 TBS butter, wine pepper Worcestershire sauce and 2 TBS sugar, then add one large can of cream of mushroom soup.

2 cups of water in large pot, add 1/2 stick of butter, then add rice. Cook until water cooks out

String Beans

Melt 2 TBS butter in frying pan. Add string beans, sprinkle with garlic salt, sprinkle with Clowney’s seasoning. Cook until desired softness.

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