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
Am loving these wild game recipes. Who knows, might come in handy when I see my next wily coyote. Only worry is wily coyote catches me before I catch him or her. Must be prepared to be positive wily coyote will be the one being caught and prepared. Thanks you’all! Bet wily coyote taste like chicken.