The old German recipe was actually for dog, and didn’t say much, but did suggest a marinade. That did as the starting point. Quantity enough to cover the meat, on the bone:
Beer & Red Wine Marinade
Liquid: Half Dark Beer, half strong red wine (Cabernet or Shiraz)
Ground black pepper
Decent slug of rock salt
Small Handful of juniper berries
Rosemary
Bay leaves
I left the wolf in this for one week. The aroma of the meat however was still very strong, and I needed to do something about it. Then – brainwave: a whisky marinade. Keeping the beer/wine marinade to one side (to reduce and use later as a sauce), I created the following marinade to finish the tenderizing, again enough to cover the meat:
These are a species from 12,000 years ago. I’d say if you had fire and could cook them, you’re doing good.