Home Forums Hunting & Shooting Ask The Gunwriters Anyone here ever tried eating Wolf meat?

Might google the cookbook "101 Ways To Wok Your Dog", might have a game section.................:-)

Yuck!!!!It tastes like sheet..

Jayco

Coyotes can't be that bad, An Edmonton Alberta restaurant was caught with ready to cook coyotes in the freezer a few years back

http://www.cbc.ca/news/story/2003/11/11/coyote_meat031111.html

How was she?

I think Lewis (or Clark?) preferred dog over salmon on his jaunt to the coast and back. Salmon was so rich after nearly starving in the Bitterroots that he couldn't eat it. Indians thought that was funny...

So, MD, that test of the bear meat assumes that the trichinosis cycts are evenly distributed through the meat?

Yes. Apparently that's what happens once they become infected (or infested, however you want to put it).

I ate dog & monkey when helping train ARNV forces. Monkey kind of tastes like chicken, dog was stringy & tough. Wolf would probably taste like an old eagle or maybe tripe. I passed on monkey brains since they were eaten raw. Pork brains & eggs are a real delicacy.

Testing of trich is best done using the tongue of the bear, apparently.

Here is a link to our British Columbia hunting site. One of our braver{dumber?] members shot a yote and tried out a loin...

http://www.huntingbc.ca/forum/showthread.php?t=50711

Riggins Idaho has (or used to) a Big Game feed every year where people from all over come and share there game from all over the world,sometimes..From Rattlesnake to whatever and sometimes it is good and others terrible.A taste of somethings is all a guy needs to forever not want to eat it again,and Wolf is one of those as well as Cougar,atleast for me.

It's pretty bad when Rocky Mountain Oysters are the best thing at a table.

Jayco

I think the number of bears shot around garbage dumps may contribute to the less-than-stellar rep as a table meat, and also the simple reality of meat spoilage from cavalier field dressing. My personal experience with bear hunting/eating is limited to one animal, so I'm no expert, but the bear I shot was a smallish (less than 200lb) sow that had been heavily feeding in an old apple and pear orchard. I got her fully skinned out and hanging within a few hours, so the meat cooled down quickly (this was in early October, and she had an incredible rind of fat that I mostly removed).

The next day I took her to a meat locker. The resulting steaks, chops, roasts and hams (two of them smoked) are among the best meat I've ever eaten--dense and grainy and a deep red in color, with wonderful flavor. I also had several women who were not at all accustomed to eating game (one of whom bordered on an anti-hunter) tell me they thought it was way up there too. Nobody who tried it actually disliked it. So in my experience, a well-fed animal, properly dressed, can go a long way toward table quality.
Although I find hound-hunting for bear to be very interesting, I wonder if the adrenaline/fear factor from the chase might affect the meat--anyone have an opinion or experience with this?
Best,
Malcolm

The trick with Rocky Mountain Oysters is the right sauce for dipping.

In the late 70's we ate a lot of bear. Several each year. I do not think there was any Crisco brought into the house for about four years as Mom was using rendered bear lard for all of her cooking, including the baking of all the bread consumed by six children.

Each and every one of these bears was killed out of a tree over dogs. But none of them had really exerted himself before climbing the tree. With one exception, every bear had climbed a pine tree within two hundred yards of where the dogs had kicked him out of bed.

Our favorite way to prepare bear meat was as pot roast, including the addition of lots of apples cored and quartered.