Quick hijack--Any Kingston area predator hunter need an apprentice? I've gone out with a few people but do to their busy life style, I didn't get out much last year. Not confident to do this on my own yet, specially with so many coy dogs
OP- I have messages most of the townships in my area, telling them what I plan on doing and want to know where I can shoot coyotes. Most came back and said shooting a gun is a noise bylaw issues and they would send me a map (that looks like it was drawn on a mcdonalds placemat and photocopied 200 times) but if you can get those and then just start knocking on farmers doors.
-don't go up in suite in tie or camo with bullets falling out of your pocket. Lol. Look "normal" and mine your P's and Q's
Good site to join ~ Coyote And Wolf Hunters Alberta
The meat was chewy and reminiscent of fried squirrel. Further encouraged, I set my mind to converting one haunch into stew which I did the next day using my usual venison stew recipe and simply substituting Wile E. instead of Bambi (see below for recipe). The result was marvelous, just as good as venison with meltingly tender chunks of flavorful meat and rich, savory, brown gravy. Absolutely delicious! (If you don't believe us, our friend also joined us for dinner and ate a huge bowlful.)
Alright, I'm in! A friend linked me this article http://www.crookedforkcaravan.com/2015/01/varmint-cuisine-i-coyote.html about cooking up coyote. It appears to be pretty damned good, though I suspect a number of north american folks just won't be able to cross this threshold. Bah, I say! It's all meat to me![]()
I cut a few little sample strips from the shoulder, tossed them in a little flour and fried them lightly in hopes that this method would give us a good idea of what the meat really tasted like without being masked by spices. The meat was chewy and reminiscent of fried squirrel.



























