Exactly.
Coy O Tay. We has 'em.
I was thinnin' that ifn I found one dead of a (lead induced) heart attack, I could dress it up 'n send it ofn to the White Hut seeins' as a Coy O Tay is just another kinda dog...
Even found him an American recipe. He can tell us if it's better than the Indokeynesian way...
Coyote Soup
Coyote Hind quarter
cooking oil
2 cups red wine
3 onions, chopped
1 garlic clove
salt and pepper
spices
2 cabbage heads, chopped
8 potates, chopped
Cut meat into chunks and brown in oil. Add wine, onions, garlic, salt and pepper and your other favorite spices. Cook for 30 minutes. Add cabbage and potatoes. Cook until tender. Serve with hot biscuits or corn bread.
Makes a hearty meal out on the open range...
Coy Otay Buckwheat Stew
Ingredients:
1 coyote hind quarter (4 pounds), boned and cubed
2 medium onions, chopped
2 celery stalks, sliced
1/2 cup olive oil
3 cups buckwheat groats (roasted)
1 cup dry white wine (optional)
8-9 cups water
Salt & pepper to taste
Preparation:
In a large pot (I prefer a wide pot to a deep one) brown the coyote in hot oil, sauté the onions and celery in the olive oil until the onions start to soften (3-4 minutes).
Lower the flame, and cook for 10 minutes. Stir occasionally.
Add the buckwheat and mix it in. Add the water, salt, and pepper, and bring to a boil. Lower the flame and let it cook for about 45 minutes until the liquid is absorbed and the buckwheat is soft. Add the wine when most of the water has been absorbed.
Serves: 4-5