Coyote Steak Bites
The Harvesting Nature staff at one of the recent Harvesting Nature Wild Pig Hunting Skills Camps, heard that a coyote had been trapped and shot while trying to break through a livestock fence.
None of us were predator hunters, but we’d always been kind of interested in trying out coyote; this was our chance!
After it had been skinned (the skin was kept for an upcoming taxidermy course), and checked for healthiness, we took some cuts from the coyote, including the backstraps, and brought them into the kitchen to work with.
The verdict? Two thumbs up! Nearly 20 people tried it out, and no one was offended by the taste (though the smell of skinning and processing it was a bit rougher than we expected).
The flavour is definitely unique like lamb is unique from beef or venison, but it didn’t have a particularly strong flavour. If forced to compare it to something, we would say dark and rich pork.
The Harvesting Nature Big Game Blend we used to cook it was the perfect seasoning for this type of meat.
Would we cook and eat it again? For sure!
Serving Size: 20-30 steak bites
Time to make: 2 hours
Also works with: Wild pork, Venison, Bear
Looking for more coyote recipes? Why not try out this Korean Coyote Soup?
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Coyote Steak Bites
Course: Wild Recipes4
servings2
hours15
minutesKeep the screen of your device on
Ingredients
2 2 coyote loins/backstraps
2 tablespoons 2 sea salt
2 cups 2 water
1 cup 1 all-purpose flour
Oil or lard for frying
Flaky salt
Honey
Preparation
- Trim the silverskin from the loins, then cut into bite-sized cubes.
- Mix the salt with the water, stirring until the salt is fully dissolved.
- Add the meat cubes and brine for 2-24 hours (put in fridge if brining for longer than 2 hours).
- In a large, deep skillet, pot, or deep fryer, add enough oil to cover the meat cubes, then bring to 375°F.
- Drain the meat cubes from the brine and pat dry with a paper towel.
- On a large plate, or in a large bowl, add the flour and a generous amount of the spice rub.
- Toss 1/3 of the meat cubes in the spiced flour so that they are all completely coated.
- Add them to the hot oil and fry until cooked through (reading at least 150°F with a meat thermometer), about 5-6 minutes.
- Remove with a slotted spoon and let drain on paper towels as you fry the next two batches.
- Transfer the drained steak bites to a plate and drizzle with honey and lightly shower with flaky salt. Enjoy!
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