Cougar roast

Granny smith apples, sliced

Medium onions, sliced

Bundle of fresh sage, roughly chopped

Butter

Salt and pepper, to taste

The night before cooking, place the roast in a saltwater brine in the fridge to help it retain moisture when cooking. When ready to cook, season roast with fresh sage, salt and pepper. Wrap in bacon. Layer sliced onion and apples into a cast iron pan. Place around one-quarter cup cubed butter into pan and put cougar roast on top of it all. Cook in an oven at 350 degrees Fahrenheit until a minimum internal temperature of 165 degrees Fahrenheit is reached. The bacon will impart a slight pink color to the roast, so I would highly suggest getting a meat thermometer to ensure a safe temperature has been reached, as it can be tough to judge visually. Spice things up: if you want to add a bit of smoky flavor to the cougar roast, place it (without any bacon wrapping it) into a smoker for a couple hours at a 160 degrees Fahrenheit before finishing in the oven.