Can you eat wolf???

[Steeleco]

I met a member here that had just ate wolf stew. Said he's not do it again, but some at the function liked it.

[J_T]

Ever been to South America? Ever notice on some menus red meat falls under the category of "lobo"? Dog was a constant at the butchers in the markets in small towns.

[Edzzed]

Don't they eat dogs in Asia, I wouldn't order that nor would I try horse meat. I did try alligator once and it was good.

[OceanMon]

So it seems from the responses that the reason people don't eat wolf is "because it is a dog.".

It seems weird to me that this would be a reason since many non-hunters would give the similar reasons for not eating rabear or deer.

Yes, they eat dog in Asia. It is quite popular with some I've had it. Grilled dog is not so bad.

Don't people eat cougars?

If there isn't a valid reason not to, maybe I'll try wolf.

[IslandWanderer]

I posted a wolf recipe on here a while back. I've never had it, but the guy who wrote the recipe and posted it online seemed to think it was delicious. Lots of marinating in wine as I remember. I hope to try it this fall.

[IslandWanderer]

Here it is, with link to the website.

IslandWanderer
Cutblock Creeper

Join DateMay 2017LocationVictoriaPosts255

Re: Wolf hunting tips

Excerpts from the website: http://www.chrisdevonshire-ellis.com...meat-152.html/

"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:


Whisky Marinade
Liquid: Half regular malt or blended whisky, half vodka, plus
Half cup of a big smoky whisky such as Laphroaig or Lagavullan


This was left for 24 hours. Upon smelling it again at this time, the powerful gaminess had been reduced and partially replaced with a strong smoked smell (which is why the half cup is important) that complimented the aroma of the meat."


"While all this is going on, you need to prepare and cook the meat. This was boned, and then sliced into medallions. These were then quickly pan fried, for about ten minutes, not too long or it becomes tough. Serve on a plate with the side dishes and sauce and enjoy. Accompany with chilled vodka shots (“Toktoy!” is Mongolian for Cheers) and a strong red wine, preferably a Hungarian or Bulgarian red if you can get them. It was extraordinary. Delicious, to gourmet standards and I may have just written the best and only recipe for preparing and cooking wolf. Enjoy! "

[OceanMon]

Cool! Thanks!

[ACB]

Wolf? I think they would be great walked, with high heat and peanut oil, or was that WOK-ED! If one showed up to that dog festival in China I don't think they would turn their nose up to it.

[rocksteady]

Depends on how it's cooked...

cougar hams are great...

fry the living heck heck out of it nothing is palatable

[shortrange]

I ate dog once in Shanghai many years ago. Some street vendor guy was selling sticks of roasted meat and he was cooking it over a brazier. It smelled great so I tried some. It was savory. He said it was dog. Since I already had eaten some when I got that info it was too late to turn back. In China they call it "fragrant meat". Put it on your bucket list for sure. As for horse, I had it a few times and it is like beef. Just leaner. When you eat any meat be sure you know exactly where it came from. Otherwise you are taking a risk. I probably shouldn't have eaten dog from a street vendor, but then I was younger and stupider