Boxerboxer
WKR
I shot a coyote in March and wanted to try eating one at least once.
I fried up a piece of the backstrap and honestly, other than being a tad more iron-y than most of the venison I've had it really wasn't that different. I just finished making breakfast sausage (4:1 coyote to pork fat) out of the rest of it, and other than having to ride a line between cooking long enough to avoid trichinosis and not cooking so long they dry out they're pretty good.
Has anybody else tried it? What did you think?
I fried up a piece of the backstrap and honestly, other than being a tad more iron-y than most of the venison I've had it really wasn't that different. I just finished making breakfast sausage (4:1 coyote to pork fat) out of the rest of it, and other than having to ride a line between cooking long enough to avoid trichinosis and not cooking so long they dry out they're pretty good.
Has anybody else tried it? What did you think?