alleyyooper wrote:Of course I eat coyote. If you skin it for the hide then take the back straps too. Never under stood those who whine they stink yet take the stinking hide and leave the meat.
Sort of tastes like Dog. Fox is a little sweeter than either of them. These recipes work for all the above.
By the way it is reported 90 billon people eat dog and other canines.
Crock pot coyote.
2-4 lbs of coyote meat
16 oz of apricot preserves
1 bottle BBQ sauce
1/2 purple onion diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
Instructions: Throw all the ingredients in a crock pot and let them cook for about 8 hours.
Coyote Hind quarter
2 cups red wine
3 onions, chopped
1 garlic clove
salt and pepper
2 cabbage heads, chopped
8 potato’s, chopped
Cut meat into chunks and brown in oil. Add wine, onions, garlic, salt and pepper and your other favorite spices. Cook for 30 minutes. Add cabbage and potatoes. Cook until tender.
* 2 cups vegetable oil
* 2 tablespoons Cajun seasoning
* 2 tablespoons dried Italian-style seasoning
* 2 tablespoons lemon pepper
* garlic powder to taste
* 2lbs of fresh or thawed coyote meat - pounded to 1/2 inch thickness
1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the coyote meat in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Drain coyote, and discard marinade. Place coyote on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
VIETNAMESE STIR FRIED COYOTE WITH LEMON GRASS.
1 Stick fresh or 2tb dried
Slices lemon grass
2 lb Coyote meat, cut into
1 Garlic clove, large
0.5" cube fresh ginger
1 tb Sugar
1 1/2 tb Tomato paste
1/2 ts Salt
1/4 ts Chili powder
1/4 ts Ground turmeric
2 Cloves garlic
3 tb Vegetable oil
1 tb Fish sauce OR salt to taste
4-8 tb coyote stock
3 1/2 oz Onions
First prepare the marinade. If you are using fresh lemon grass, cut it
crossways into very thin slices, starting at the bulbous bottom end and
going up around 6". Discard the straw like top. If you are using dried lemon
grass, soak it in 4 tb of hot water for an hour. Put the coyote pieces in
a bowl, add the fresh lemon grass or the drained soaked dried lemon grass
(save the soaking liquid). Peel and crush the large garlic clove, peel the
ginger and grate it finely. Add the garlic
, ginger, sugar, tomato paste,
salt, chilli powder and turmeric to the coyote. Mix, cover and set aside
for 1-24 hours, refrigerating if necessary. Peel and finely chop the two
garlic cloves. Put the oil in a wok or large, lidded frying pan and set
over a high heat. When it is hot, put in the garlic. Stir and fry for 30
secs or until the garlic is golden. Add the coyote along with its
marinade. Stir and fry for 5-6 mins or until the coyote browns a little.
Add the fish sauce and either the lemon grass soaking liquid or 4 tb stock.
Stir once and cover. Cook on a high heat for 5 mins. Lift the lid and stir,
adding another 4 tb of stock. Cover, turn the heat to low and cook for
another 5 mins. While the coyote cooks, peel the onions and cut them into
0.75" dice. Separate the onion layers within the diced pieces. Turn the
heat under the coyote to high, remove the wok lid, add the onion and fry
for 1 minute. Lift the coyote out its oil and serve.
Howlin' Coyote Stew
1/2 cup uncooked lentils
2 large or 4 small potatoes - well scrubbed, but not peeled
2 good sized carrots, quartered lengthwise and cut into 3/4" slices
2 good sized stalks of celery, chopped
1 tsp whole fennel seeds 2 cloves finely chopped garlic, more if you like
2 cups low sodium tomato juice
2 cups water or veg broth
1 tablespoon chili powder, more if you like
1 healthy pinch crushed red pepper
1/2 tsp basil
1/2 tsp oregano
Dump all ingredients in pressure cooker. Bring to high pressure. Cook 8 minutes. Let pressure release naturally. Add salt to taste
This is very thick and hearty. If it's too thick, add some water or veg broth.
1 (6-ounce) boned out, coyote hind quarter
1 tablespoon Blackening Spice, recipe follows
1 tablespoon vegetable oil
6 ounces canned refried beans
3/4 cup shredded mozzarella cheese
3/4 cup shredded pepper jack cheese
2 tablespoons chopped green onion
1 tablespoon finely chopped cilantro leaves
1 Roma tomato, diced
3 large flour tortillas
1 tablespoon granulated garlic
1 tablespoon freshly crack black pepper
2 teaspoons granulated onion
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 tablespoon salt
Preheat the oven to 425 degrees F.
Rinse and pat dry the coyote meat dry, and rub with 1 tablespoon of the Blackening Spice. Heat the oil in a cast iron skillet over high heat, add the chicken and cook until brown and cooked through, about 6 minutes on each side. Remove to a cutting board, cool slightly and slice. Cover to keep warm.
Heat the beans in a small pot over low heat until heated through and keep warm. Prepare the remaining ingredients and have them ready for assembly.
Heat a griddle or cast iron pan to high and toast the tortillas on both sides until crisp (if you try to fold them, they will crack).
Lay out 1 tortilla on a cookie sheet and evenly spread it with half of the beans, 1/3 of the cheeses, 1/2 of the blackened coyote, 1 tablespoon of the green onions, and cover with a second tortilla. Repeat this layering order with the remaining ingredients. Finish with the third tortilla and garnish with the remaining cheese, cilantro and diced tomatoes. Bake for 5 minutes. Remove from the oven and portion with a slicing knife into 4 wedges.
Chunk up 2lbs of coyote meat into 1/2" cubes, fry in pan.
1/2can mild Pace Picante sauce
1/2 can tomato sauce
1 can corn
1 can green beans
mix meat, sauces, and veggies in pot, stew for 5 hours.
Coyote quesadilla and howlin’ coyote stew... i’d Love to serve up something with such resounding names. By the way I think you meant 90 million people eat canine. I’d hate to see the day we reach 90 billion... there won’t be any forests left for us to hunt in.