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! "