Bobcat Relleno with Chipotle Cream Sauce
- We Took Cooking by Cut to the Meatgistics Podcast - September 22, 2026
- LIVE! Cooking by Cut: The Wild Game Butchery and Cookbook We Wanted to Write - September 1, 2026
- World Sauces for Wild Game: Puerto Rican Pique - August 19, 2026
Bobcat Relleno is a bold, wild twist on a classic Mexican dish. The rich, gamey flavor of bobcat pairs seamlessly with the smoky heat of chipotle in a creamy sauce, while the poblano peppers add just the right amount of spice and sweetness to create an exciting and memorable meal. Adding cheese and fresh cilantro brings everything together, delivering a comforting yet adventurous experience perfect for those looking to elevate their wild game cooking. Whether you’re preparing this for a special occasion or just eager to try something new, this recipe is sure to impress.
With the ongoing discussions around the Colorado Prohibit Hunting of Mountain Lion, Bobcat, and Lynx Initiative, it’s crucial to understand that bobcats and mountain lions are not simply trophy animals—they are a valued food source for many hunters who are committed to the sustainable harvest of wild game. This Bobcat Relleno is a prime example of how these animals can be respectfully utilized in the kitchen, contributing to the rich culinary traditions that honor wild game. Supporting the consumption of wild game and the right to hunt and fish is essential for maintaining the balance in our ecosystems and preserving our outdoor heritage. I encourage everyone to explore the incredible culinary possibilities of wild game, like this Bobcat Relleno, and to stand up for the rights of hunters and anglers dedicated to conservation.
Serving Size: 4-6
Time to Make: 2-3 hours
Equipment: Large Skillet, Broiler, Small Saucepan, Large Pan for Frying, and Mixing Bowls
Also Works With: Venison, Elk, or any other wild game meat
Looking for more bobcat recipes? Try out Rikki Folger’s Red Curry Braised Bobcat!
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Bobcat Relleno with Chipotle Cream Sauce
4
servings1
hour3
hoursKeep the screen of your device on
Ingredients
- For the Filling
1 lb bobcat meat, finely chopped
1 Tbsp Harvesting Nature Big Game Blend
1 medium onion, finely diced
2 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
1/2 tsp ground coriander
Salt and pepper to taste
1 cup shredded Monterey Jack or Oaxaca cheese
2 tbsp fresh cilantro, chopped
1 tbsp olive oil
- For the Chilies
6 large hatch chilis or poblano peppers
1 cup all-purpose flour
1 egg
1 cup cream
2 cups panko + ¼ cup flour mixed
1/2 tsp salt
oil for frying
- For the Chipotle Cream Sauce
1 -3 chipotle peppers in adobo sauce, minced (depending on desired spice level)
1 Tbsp adobo sauce from can
1 Tbsp butter
1 cup heavy cream
¼ cup venison stock
½ tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Salt to taste
Preparation
- For the Filling
- Heat olive oil in a large skillet over medium heat. Add the diced onions and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the chopped bobcat meat to the skillet, and cook until browned and fully cooked through.
- Season with Big Game Blend, cumin, smoked paprika, ground coriander, salt, and pepper.
- Remove the skillet from heat and stir in the shredded cheese and chopped cilantro. Set aside.
- For the Chilies
- Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and broil them until the skin is charred and blistered, turning occasionally to get an even char.
- Once charred, remove the peppers from the oven and place them in a plastic bag or cover them with a towel to steam for about 10 minutes. This will help loosen the skins.
- Peel the skin off the peppers carefully. Make a slit down the side of each pepper and remove the seeds, being careful to keep the pepper intact.
- Carefully stuff each pepper with the bobcat filling, being careful not to overfill them. Pinch the slits closed or secure them with toothpicks if necessary.
- For Frying the Peppers
- Heat about 1 inch of vegetable oil in a large pan over medium heat. The oil should be hot but not smoking.
- Lightly dust each stuffed pepper with flour, shaking off any excess.
- Whisk together the egg and cream.
- Dip each floured pepper into the egg wash, coating it completely.
- Carefully roll the stuffed pepper in the panko and flour mix.
- Fry the peppers until golden brown on all sides, turning as necessary. Once fried, place them on a paper towel-lined plate to drain excess oil.
- For the Chipotle Cream Sauce
- In a small saucepan, melt the butter over medium heat. Add the chipotle peppers and sauté for a minute or two. Stir in the spices.
- Add the stock and heavy cream and bring to a gentle simmer, stirring occasionally.
- Allow the sauce to simmer for about 5 minutes, until slightly thickened.
- To Serve
- Spoon some of the chipotle cream sauce onto each plate, place a fried chili relleno on top, and drizzle with more sauce.
- Garnish with additional chopped cilantro, if desired, and serve with Mexican rice and beans.
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