Cajun Coyote
INGREDIENTS:
* 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 thawed coyote meat - pounded to 1/2 inch thickness
DIRECTIONS:
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.
OR This:
VIETNAMESE STIR FRIED COYOTE WITH LEMON GRASS
------------------------------FOR THE MARINADE------------------------------
1 Stick fresh or 2tb dried
Slices lemon grass
2 lb Coyote meat, cut into
Small pieces
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 Chilli powder
1/4 ts Ground turmuric
-------------------------------YOU ALSO NEED-------------------------------
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 strawlike 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.
But you will probably need this before you cook and eat these recipes
Wile E Coyote cocktail
3/4 oz
dark rum
3/4 oz
banana liqueur
3/4 oz
blackberry brandy
2 oz
pineapple juice
2 oz
cranberry juice
Pour all ingredients over ice in a tall glass.
