For a nice medium-rare, set your sous-vide cooker at 137 degrees Fahrenheit. Looked a lot like and tasted like pork. Add the backstrap and sear it on each side for a couple of minutes or until you see a good sear. Use some oil in the pan or your marinade. Ive heard that keeping the meat frozen for a certain time also kills the parasites, but I havent substantiated that, yet. Remove the pockets from the hot oil and move to a paper-lined pan or platter while you cook the next batch. Cook until internal temperature reaches 135 degrees, about 6 to 10 minutes. Add grapeseed oil and sear venison on all sides until brown. You will also automatically be entered into our Monthly giveaway! 2. Complete dishes with backstrap and hind quarter . Thanks! That holds true for just about anything that walks, crawls, or flies with the exception being dedicated scavengers like vultures, jackals, hyenas and excludes aquatic life as a whole. Put the meat into a container and cover with marinade for at least four hours. (Recipe via ifish.net; Cover photo: weekofmenus.blogspot.com), Few spots left in trapper education field day, Pacific NW National Scenic Trail comprehensive plan scoping public comment period extended, Region 1: Hunting season in full swing as winter weather arrives in northwest Montana, FWP News: Hunting for all mountain lions to close in lion management units 210, 213, 340, When a fish steals a youngsters fishing pole, Statewide MT Fishing Report Compilation 11.2.22, FWP News: Tiger muskies stocked at Lake Elmo, R2: DEER AND ELK CHECK STATION TOTALS OUTPACING RECENT SEASONS IN WEST-CENTRAL MONTANA, FWP News: MOUNTAIN LION HUNTERS URGED TO REVIEW LICENSE CHANGES, Upper Salmon River Weekly Steelhead Report 10.31.22, Helena Area Reservoirs Fishing Report 10.31.22, Creepy Strangers in the Fog while fishing, An eerie fishing tale about Phantom Casters in the spirit of Halloween, Haunted Hunts Halloween Edition Listen to Last Weeks Show 10/29/22, Montana Hunting and Fishing Reports for 10/29/22. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Cut the backstrap in half if using a smaller pan. Treat them like good meat, and theyll treat you well, too. Skin the coyote as soon as possible, or at least remove the organs if you cannot get it skinned right away. Create an Account But I know most people will turn green . In fact, my first canine dining experience was in China. 1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. You can strain it if you want a more refined sauce. I learned though as a child that meat is meat when we skinned a frog and suddenly we had what looked like any other meat in our hands. Shut up man you should go get a life.. JK. The coyote is a predator species with a lot of bacteria in its digestive system, and this bacteria can start to cause rapid decay if the carcass is not handled quickly enough. 1. Go out in the yard and wring a chickens neck, pluck and clean, and you can have it in 2-3 hours! Pendley might just be a genius. If youre killing coyotes, I dare you to eat them. Trim excess silver skin from Venison Backstrap (2) and cut a slit down the length to butterfly it open. You can hunt coyotes year-round in Montana, and a lot of people are prepared for when oneor morecrosses their path. Repeat with remaining two corners. Get the oven-safe pan scorching hot - as hot as your stovetop can get it. If this grosses you out and makes you really not want to eat coyotes, then you should take pork off your menu, too, because pigs are also likely to have trichinosis. Turn the grill down to medium heat and let them cook for a few minutes on each side. Start by marinating your coyote for at least a few hours, and leaving it overnight or a couple of days is just fine, too. When a coyote comes running in to your call, you forget the cold and discomfort in the excitement of the hunt. Coyotes range throughout North America and northern Central America. Toast rosemary sprig in a dry saut pan over medium heat until you hear a popping sound, being careful not to burn the leaves. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); A Coyotes Worst Nightmare: CMMG's Endeavor 300 Mk4 in 22, Exclusive: Kimberly Bangerter Becomes the First Woman to Win, Wall Tent Wilderness Wood Camping Stove Review. I had no idea you could eat coyote, but it's great you can use the entire animal! Theres an idea for fixing the trade deficit! But here's our 1st taste test for Coyote Backstrap! With a little Tarheel Mustard BBQ sauce to . 1.Pull the venison from the refrigerator and allow to site at room temperature for half an hour. Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). Now, most hunters cant fathom eating coyotes and they just assume that they are disgusting to eat. Unlike steaks from elk or deer, dont brown the outsides and eat the meat medium rare. 2. No, eating what you shoot does NOT include predators or vermin. Cover with plastic wrap and let the backstrap come to room temperature. Smoke for two to four hours or until internal temp reaches 120F to 135F. Again, check on it at least halfway through and remove any smaller pieces that may have dried before the others. 2. Coyote Backstrap Posted by Clyde Tipton on 2/1/18 at 12:35 pm. And yes, coyote can be eaten just like any other animal, but as stated above it does need to be handled quickly and carefully to ensure freshness. Once heated, place the backstrap directly on the grates. Drain coyote, and discard marinade. Grill for 3 minutes on one side, and then flip for an additional 3 minutes. Thanks for posting this. Fold in crumbled bacon and parsley. Season the backstrap with salt and pepper. Grill (while butchering rest of deer) on high heat for 5-7 minutes per side or until internal temp. Youre a genuinely good person. If you are an eat what you kill type of person, and you end up killing a coyote, then this recipe is for you! Step 3. If you have never tried it, you should. Yay! To begin, hang the animal up by its hind legs, and make an incision from one ankle to the other. I am a hunter and will only kill something I can eat. Antelope. Remove the backstrap from the soak, rinse and pat dry. It goes well with spicy sauces. Preheat oven to 350 degrees. When you are cooking, you'll want to use the full recipe at the bottom of the page. But it simply doesn't work that way. Other seasonings of choice - anything that works for beef jerky, works for coyote. I mean weve all done worse, We generally do not eat carnivores as a society. Wrap a piece of bacon around one end of the backstrap and start spiraling it around towards the other end. Saut the onions until translucent then add the stock. To prepare the stuffing saut Yellow Onion (1) and Baby Portobello Mushrooms (3 cups) over medium heat. Now if you were only about 50 years older, now wait a moment, I wouldn't wish that on you. A 55 or 60 grain .223 is a good choice for coyotes and leaves plenty of meat for tacos. Cook the meat thoroughly, but not too fast or itll become dry. When its hot, turn the heat down to medium and brown the venison on all sides. Continue cooking until the meat is well browned. Be careful not to cut through the entire piece. Cooking, Preheat oven to 375 Set steaks out on the counter to come to room temperature, pat them dry just before cooking. Set aside. This is Paul Kahams recipe from Field & Stream! Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. The American Indian Health and Diet Project recommends serving simply marinated elk steaks cut from the backstrap. Move the meat to a cutting board, tent loosely with foil and let it rest while you make the sauce. Well, if your not gonna eat it then dont kill it, its that simple. The 8-Best Deer Backstrap Recipe(s)! Lightly brush olive oil on both sides of the backstrap to ensure full coverage. Turn the slow cooker to low and simmer for up to eight hours. Due to the fact that we dont have any of our personal Recipes, we will be using some of the best Recipes that you can find overall on the internet! Just dont think I could eat crows. Start by slicing the deer backstrap into 1/4 - 1/2 slices In a small bowl mix the milk and egg until smooth Using a shallow bowl or baking pan, combine the flour and salt and pepper Preheat a large skillet on medium-high heat Dredge the deer steak in the flour and then the milk and egg and back in the flour. Plus, coyotes will kill and eat anything. That said , whats your best recipe for the common house cat? Backstrap Meat Recipe: How to Make Venison Backstrap. What is the best way to cook the backstrap of a deer? Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl. However, if you catch your own coyote, understand that this is an intense and often aggressive animal when approached. Cover with plastic wrap and let the backstrap come to room temperature. Over 400 is ideal. Roll stuffed tortillas and place in baking dish. Remove the meat from the marinade, there is no need to dry it and season the strap well with the garlic and steak seasoning on all sides. Drop the sealed pouch into the hot-water bath and cook for two hours. Did you make this project? He grew up in a small village on a Greek island, and when he was a kid, this was exactly how you got your food. About half way through, turn the heat down to about 370F (187C) especially if the veg is looking reasonably brown. Don't touch them for 2-3 minutes. Remove with tongs and drain briefly on paper towels before serving. aint no way in hell im eating coyote anything ShiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiT. Hunter Angler Gardener Cook - Hank Shaw's Wild Food Recipes Complete recipes coming to my YouTube channel, subscribe now! Flip the meat over and place the pan in the oven for 12-15 minutes. Work the hide downwards like a tube and cut it off at the nose cartilage. Heat a cast iron skillet on medium-high to high until it just begins to smoke. You need to remove all the fat and as much of the silver skin as you can so your meat doesnt have that off flavor. Complete recipes coming to my YouTube channel, subscribe now! It is important to not overapply the salt seasonings. Cut and serve in half-inch slices. Step 2. 2 pounds elk backstrap (cut into 2-ounce pieces) 16 slices of thick cut bacon ; 1 tablespoon liquid smoke flavoring ; 1 tablespoon Worcestershire sauce ; teaspoon garlic powder ; teaspoon onion powder ; teaspoon black pepper ; Metal grilling skewers ; Heat the grill to 400 degrees and throw the elk backstrap on and let them sear 45 seconds to 1 minute per side. Varmints. Backstrap 12 Results Type Ingredient Cut Technique Course Cuisine Vietnamese-Style 'Shaking' Elk Kevin Gillespie Feb 7, 2022 This recipe comes from MeatEater Cooksour new culinary series available on YouTube. 1. Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion. Start sauting the onion until about halfway cooked. Trim off any excess silver "skin" on the backstrap. 3. Marinate Start by marinating your coyote for at least a few hours, and leaving it overnight or a couple of days is just fine, too. Coyote fat, however, has a peculiar chemical-like odor, and it tastes the same as it smells. Do not overcook. (My favorite to use is my Lodge Cast Iron Skillet ) Remove deer meat from refrigerator, and discard salt water. . This is quite interesting, never thought about making Coyote into jerky. Hunting, fishing, farming, harvesting; respecting nature by only taking what you need to nourish your family. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub. Cover the pan, turn the heat to low and cook slowly, stirring once in a while. Could I put it in a smoker and smoke it at 180 degrees to kill the trichinosis? They claim vultures poo is actually a sanitizer, they go on their feet after dinning to clean-up, like a wet nap. Delicious grilled venison backstrap, goose jerky, dove poppers, smoked duck and elk steaks are all very popular across the hunting community. My brother runs a chicken farm (broilers). In the same pan, add red wine and red wine vinegar. The hide can be put in the freezer for another project at a later date! Using tongs, remove the backstrap from the bag and place on the grill over direct heat. Photo by Nick Holloway. Coyotes are not unique to America. Serve the pockets while they are still hot. Your article helped me get some ideas for cooking one up if I get one. For jerky making, put the meat in the freezer until it feels firm (but not frozen solid) this will make it easier to cut into thin, even strips. Keep the strained sauce warm over very low heat or warm just before serving dinner. I can stick my own hand in one, and though it's a tight grip, there is no real pain, especially since these traps have a rubber padding on the jaws. Gently toss to coat the veg in the fat, and bung it back in the oven. Move venison to a plate, and tent with foil. In a small saut pan, combine vinegar, water, syrup, and toasted mustard seeds. This recipe was made by Legendary Whitetails! Coyotes are not kosher. These offer the most control in cooking so that you don't overcook your meat. Place mustard seeds in a dry skillet over medium heat until they start to pop. Squeeze the bag to make sure all of the meat is covered with milk. and more. Watch: Coach Brian Kelly Previews The Tigers' Top-10 Meeting Against Alabama, Video: Brian Kelly Appears On The Paul Finebuam Show During Alabama Game Week, Nick Saban Talks About LSU And Brian Kelly Ahead Of Saturday Game, Bryan Harsin Had This Disrespectful Burn For Derek Mason When The Two Got Into An Argument, Ole Miss Football Players Attempt HR Derby and Almost Kill Coach With Line Drive to Throat, Chris Jericho Threatened To Whoop Lamar Jackson's A** At AEW Event In Baltimore, Kyle Schwarber Had An Awesome Honest Reaction To Last Night's No-Hitter, Video Of Female Fan Fight In Bathroom At World Series Game 4. Well, the fact is coyotes eat more seeds, berries, and live mice than they scavenge kills from other predators. Place coyote on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. 7 years ago 3 Grill it Glock 19X Coyote Tan Backstrap Kit - MPN: 39298 - UPC: 676538052158 - Out Of Stock - Price: $19.20 - MSRP: $32.00 - Notify Me Processing times are now between 3-5 business days. Step-by-Step instructions to a delicious Meal! I never would have tried AZ mountain lion until a few years back-now I get an over the counter tag every year. Move cautiously when approaching one and dispatch it with a single shot to the head, which is clean, humane, and will not damage the meat. Feathered. Drizzle the meat with Olive Oil. Im curious to know how you think it tastes. Heat coconut oil in a cast iron skillet over medium heat. If you get a chance being we have a new predator now thats worse than coyotes in South Florida, I sure would like some ideas on possibly python as what is good for jerky and other meals. Most people have an adverse reaction to eating Coyote because they look too much like Fido, the family pet. I really want to, but I havent had a chance, yet. After you remove the back straps and trim the fat away, youll find that they no longer have that peculiar smell. Toss them in a bowl with oil and sugar to coat. Sure enough, once you skin it, as I wrote, meat is meat. Suppose I will try the coyote also if it is offered. I accidentally called some coyotes in while turkey hunting, and decided to try coyote calling next. Cook until internal temperature reaches 135 degrees, about 6 to 10 minutes. A true modern deer camp meal if you will. Yeah so I dont know how to break it to you buddy but all the places you listed are considered America. 4 cloves of garlic, sliced. In a small saucepan combine the shallot, juniper berries, peppercorns, thyme and red wine. 4 11. Move venison to a plate, and tent with foil. Using tongs, remove the backstrap from the bag and place on the grill over direct heat. Good to see an animal that is usually only utilized for it's skin providing table fare too. Add to Cream Cheese (1 cup) and fold in Bacon Bits (1/4 cup) and Italian Flat-Leaf Parsley (1/2 cup) . Now keep this in mind: we are hardcore food enthusiasts, we . Lightly oil the grill grate. Grill 6-8 minutes per side or until the internal temperature reads 130 (rare) - 140 (medium rare) Fahrenheit. 3. Preheat the oven to 425. Disclaimer: If you do not agree with hunting or trapping or meat-preparation practices, I respect your position but please do not comment on this Instructable. 1 Preheat the grill Crank your Traeger up as high as it'll go. But the meat is still good! Preheat oven to 350 degrees. Game Birds & Fowl Recipes. As with all predators, your coyote probably carries trichinosis. When the venison has reached doneness, it should have a brown crust outside. The following recipe is much better than the dog and rabbit soup I had in Hebei Province. Close the door or lid and try to keep it closed as much as possible. I came here looking for a recipe for coyote. Access Our Library of FREE Daily Life Printables for Our VIP Subscribers Fry in the hot oil until lightly browned on each side, about 3 minutes. If you skin a coyote and notice any green coloration around the belly or sides, do not eat the meat. Because the water never goes over 137 degrees . It is meant for educational purposes only! DIRECTIONS: 1. Hopefully this helps give you a better understanding of how these traps work! Poll: What Will Be The Outcome Of The LSU-Alabama Game? Moose, caribou and bear we have and enjoyed. Grill for about 5 minutes per side until the internal temperature of the venison reaches about 120-135F. Raw Venison Backstrap Cut You can brine the meat or soak it in milk if you're unsure whether it was properly dressed in the field. Use the finger test for doneness to cook the meat to the level you want. I 100% appreciated the you owe to them to at least give them an honest taste.. Then add stock to pan and reduce until syrupy. Smoked paprika, cumin, garlic powder and a little salt is all you need to kick up the flavor when you cook your elk backstrap . Yes, you read that right: coyote RECIPES. Seal bag. One symptom of mange is a splotchy coat with patches of fur missing. on Introduction. Only the freshest, cleanest, healthiest-appearing animals should be chosen for safe consumption! Just what Ive been told. Spread a wrapper on your work surface, then add a tablespoon of the meat mixture to the center. Pound with meat tenderizing hammer until about 1/4 thick. No more depressing lulls between Deer and bear! Complete recipes. Throw in a pad or two of butter and watch it sizzle. Backstrap . Cut the straps crosswise into steaks about 1.5 to 2 wide. Fold in crumbled bacon and parsley. For rare, remove the pan when the meat has reached an internal temperature of 120 degrees. Directions: Advertisement 1. Do you mean to say that it is for protection? Do this for all of the deer meat Nutrition Calories: 870kcal The internal temperature should be at 130 F for rare, and 140 F for medium rare. One tasty and tender 'yote! Remove from smoker, tent with foil, and allow to rest ten minutes before slicing and serving. Arrange pears alongside. Dab it with a bit of egg wash and fold in the opposite corner, pressing the two together to seal. Place your coyote strips in a dehydrator at it's highest meat setting, and allow to cook for 4 to 6 hours, checking it at least halfway through the process and turning the pieces over if needed. Toast the pine nuts for a few minutes on a cookie sheet in a 350 degree oven until lightly browned. Never thought of trying coyote! Make sure it stays refrigerated. The legs can be more sinewy and are best cut into smaller pieces for stew meat. Another mind opener on instructables. Smoke until the meat reaches 135F internal temperature for medium rare. Turn on your oven to 350. 3. INSTRUCTIONS. Theyre dogs, after all, right? I have eaten fox. Add the Port wine and use a wooden spoon to scrape up any browned bits stuck to the pan. Levi Sim is an avid hunter, and an increasingly avid shooter. Backstrap Begin by sauteing the cubed prosciutto in an iron skillet or dutch oven until it begins to crisp. First, stir the marinade together, and place the antelope backstop steaks into the marinade, turning to coat each side. One coyote, freshly harvested. Thank you! If it walks, crawls, fly or swims its good eating, meat is meat. Its a parasite that lives in animals that eat meat, like pigs, bears, mountain lions, and coyotes. coyote, Yeah, they have a heated and air conditioned house, dont have to search out food or water, always a ready supply! Cut the straps crosswise into steaks about 1.5 to 2 wide. Because he has mastered fried backstrap!While the rest of the guys are out hunti. When your meat has come out of the pan, make sure there is at least 1 tablespoon of butter or oil in it. Next mix the diced herbs into the softened butter. Read on to learn more about cooking deer backstraps. Place antelope steak on the grill, for 2-3 minutes per side, or until internal temperature . Recipe: skin, clean, salt and pepper, 400 degrees for 30 minutes, cover, lower temp to 190-200, 3 hours. Then nestle the backstrap (likely needing to be cut in half) into the onions. Seal and refrigerate from 2-8 hours. Ive been dying to try cootswe have a high bag limit. But, the thought of eating a coyote often disgusts people. Melt the butter in a saute pan large enough to hold the venison backstrap over medium-high heat. Heat an oven proof skillet over medium-high heat and add the olive oil. Breaking: Four-Star Offensive Lineman DJ Chester Commits To LSU. Its offspring can grow inside you and make you sick if you dont cook the meat thoroughly. Let the meat rest for 10 minutes. This is Michaelas Venison Slow cooker Sloppy Joe Recipe! 1 Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. The Top 6- Bow Mounted Rangefinder(s) for Hunting 2019, Early Season Hunt For OHIO GIANT173 |Vader|, FeatherNett Outdoors Filming Shot ListField Card, 2 lb. Slice the onion and cut slices into quarters or halves to match the width of the backstrap. Thank you for reading our post! #1. Reply Searing it in a dutch oven and finishing in the oven. 1. Lay the rosemary sprigs on top of the meat then use 8 strands of cooking twine and tie it together. Here is our 1st taste test for Coyote Backstrap! In a glass bowl, combine milk and sea salt. Drain the marinade and discard. They just smell like high-quality meat, and thats exactly how theyll taste. Reduce over high heat until thick and syrupy. Transfer to an ovenproof pan and bake for 25 to 35 minutes, until tender and golden. When people eat carnivore meat (usually cats, large and small) it is usually out of desperation or ritualistic. When you're ready to cook, heat a large cast iron or stainless steel skillet over medium-high heat. Coat the tenderloin with olive oil, then season with salt, fresh cracked black pepper, and chopped rosemary. The saying less is more applies to this. 2. When you are ready to cook, place the backstrap in a narrow baking dish and add cup of the oil, the vinegar, thyme, and salt. I have been told the only bird you should never eat is a buzzard. Let it rest at room temperature for 30 minutes. By golly you never know-would never have known lion was so good. 6 years ago. Then vacuum seal the backstrap. Allow your backstrap to rest for about 10 minutes before cutting into the pieces to serve. Top each enchilada with 4 strips of Ortega Chili. This meat is great with street tacos or fajitas, and it goes nicely with some spice in chili. Cover, and refrigerate for 1/2 hour. My preferences are avocado, grapeseed, or canola. Over medium heat, let your pan get nice and hot so that even the rim is hot to the touch so that the pan will maintain its heat when you add the cool meat. Succulent, soft, very tasty. Its got a rich, meaty flavor and a pleasant texture. That sounds better doesn't it? With butcher's twine, truss the beef tenderloin every 3 inches so it can get an even sear. those poor animals! Most people dont seem to realize where the grocer meat comes from, and you have the animal rights people who dont realize what it takes to put it there! Cook for approximately 2 minutes per side, turning 3 to 4 times for a medium-cooked loin. Fold in one corner of the wrapper over the meat. We have an abundance of them locally (and fox as well, for that matter), they pester and kill our livestock, and this evening over dinner my wife told me that any coyote that I shoot ought to be butchered and consumed by us. This step may be disregarded if you have obtained an already-harvested coyote. The more likely an omnivore goes out to hunt the greater the risk something could eat it? Many people think we just toss traps on the ground and catch whatever walks by. In large ziploc bag, put in tenderized backstraps and the buttermilk. Written by MasterClass. Work the hide downwards like a tube and cut it off at the nose cartilage. Place the steaks into the pan to sear. I am interested in this comment. Pigeon is just finegranted, I ate cliff pigeons form the desert, not from the city. These will take about 45 minutes to roast. Explore Good Coyote Recipes with all the useful information below including suggestions, reviews, top brands, and related recipes,. hunt365moresponsor2, Truly awesome idea. Their meat is rich and tender and if youre out there killing coyotes, I think you owe it to them to at least give them an honest taste. Now, let's get down to the recipe itself. The hide can be put in the freezer for another project at a later date! Season all sides of the meat with the salts, paprika, onion powder and brown sugar. Want fried chicken for dinner? You can remove them with a gutless method. WOW! 1 tablespoon salt To even catch a coyote in one of these traps is a huge challenge, in that the animal has thousands of acres to roam freely, and to get him to step on just a specific 2-inch circle of ground over the trap trigger, is simply not an easy feat! Mange is the result of a mite that lives in the hair follicles, and it doesnt affect the inside of the coyote at all. We have a dehydrator but I don't think it reaches 160 degrees. reaches 140(med-rare). They eat too much trash. The olive oil helps to keep moisture in to prevent the venison from drying out. Coyote Cafe continues to be Santa Fe's most famous and celebrated restaurant, feted by critics and return visitors alike. 4. Ive eaten 18 species of land animals, so far, and each of them has been totally tasty. on Introduction. Last updated: Jul 23, 2022 3 min read. Check the internal temp and once it's at 135 degrees, pull and let them rest for 5-10 minutes so it will gently continue to cook. Dip tortillas in oil to soften. And it's not "unsporting" at all. Stir well until the peanut butter has melted and the sauce is fully blended. We have restaurants that are making specialty pizzas called the Everglades special which has gator tail,frog legs, and python but they wont $100.00 per slice! You can share this anywhere you'd like :). If not, add more. Have you signed up to our Email List yet? Preheat the grill for high heat. 1/4 cup apple cider vinegar Rub all over the backstrap. Some just needs to be more well done. Taste and adjust seasoning with salt and pepper. Placed the thawed backstrap on a ceramic dish and season with garlic and onion powder on both sides (just a light dusting). Rope or skinning gambrel, to string up the animal for preparation. 2 | Chip Bag Camp Venison Tacos. Wild Ground Game Meat Recipes. Cover, and refrigerate for 1/2 hour. Mix the cinnamon, nutmeg, white pepper and black pepper. We're looking for a nice sear here. They are fun to hunt, their pelts can offset your gas money, and theres enough meat to keep you in tacos for a couple of weeks. Preheat your kamado grill and a cast iron roasting pan to 450F. 2. Remove from grill, cover with foil, and let rest for 7 minutes. Use your favorite red meat marinade, or try this in a zip-lock bag: 1/4 cup olive oil 1/4 cup apple cider vinegar After your coyote meat has been thoroughly dried, remove it from oven or dehydrator and allow to cool to room temperature.