Every year my brothers church hosts a wild game dinner and every year my brother and I always try and push the limit of what we can serve.In years past we have served turtle soup and Appellation oysters (Deer testicles), those dishes got great reactions, but pale in comparison to the dish we served last spring, Beer Braised Coyote.
During deer season my brother shot a large female coyote. He was pushing a hillside towards some standers when he jump a pair out of the brush. He was able to drop her with one shot from his muzzleloader. Her friend decided to run past our cousin who dropped him with a slug to the chest.
When we got back to camp we started wondering what coyote tasted like. We decided to try one of the backstraps that evening.We did a really simple prep, just dredged in flour and pan fried. In all honesty is was not bad. It reminded up of pork with a slight gamey flavor.
While we were eating the backstrap, we hatched a plan to serve a hind quarter at the wild game banquet. I decided that the best way to serve it was braising the whole leg and serving it like a pot roast.
The night of the dinner came and my dish became the star. I checked in the dish and the lady writing the card had the most horrified look on her face when I told her what it was. The looks and the comments came all evening. The speaker Jeff Dankes, from Buckventures, even mentioned it from the stage.
Quite a few people refused to try it but A lot of hunters did it and most liked it. It reminded everyone of a pulled pork roast. I do not think that my recipe convinced anyone to start filling their freezer with coyote, but what it did do was give everyone an opportunity to try something new. I made a meat that would revolt most people, and I turned it into something good.
- 1 Coyote hindquarter
- 2 cups beef stock
- 1 tsp dried Italian Seasoning
- 1 tsp dried Rosemary
- 3 tbls Flour
- 1 cup water
Preheat the oven to 380 degrees F.
In a large Dutch oven over medium-high heat, heat the olive oil. Season the coyote with salt and pepper, to taste, and sear in the Dutch oven until brown, about 5 minutes per side. Remove the meat from pan and set aside. Add the onions and garlic to the same pan and saute, until lightly browned. Scrape any brown bits from the bottom of the pan using a wooden spoon. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits. Return the meat to the pot and add the beer. Sprinkle the Italian seasoning and rosemary on top of the roast. Bring it to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven for 2 hours.
After it has braised remove the meat from the pan. Mix the flour with the water until all lumps are gone, pour the mixture into theremaiing liquid cook on the stove top until it thickens. return meat to the pan.
Serve with mashed potatoes.