coyotes
Nothing goes to waste in nature. If I shoot a mangy coyote, I leave it lay. I dump the skinned carcasses in the field and they are picked clean in short order.
If you skin immediately after shooting them, it is easy and takes about ten minutes.
You can sell the coyotes, skinned, fleshed and dried at the fur auctions......I spoke with two guys that sold at the auction. One aveaged$64 and the other averaged $82. I didn't see the checks, but it does seem like the prices are better this year than last.
If there are hutterite colonies around, they will usually skin, flesh and stretch for about $10 each. Then you can send them to the auction, or get them tanned, an additional $70 for tanning, then sell privately or on Ebay etc.
As far as eating goes, keep in mind that coyotes usually don't have much fat on them, so the older ones tend to be stringy, and should be ground up and used as you would burger, or suasage meat.
The younger ones or the ones that do have some fat on them, and sometimes they are very fat, are better used in stir fry recipes, after all the fat is removed of course. Song dog stir fry with stcky rice is a very good.
Hot sauces and marinades work well.
Most mexican food recipes can be used with coyote meat substituted for beef of pork.
I think oriental, esp. Korean recipes really allow coyote meat to be used to it's full potential. One excellent cookbook is "25 New Ways to Wok Your Dog"
If the thought of eating coyote somehow distresses you, get someone else to prepare and cook it.
Some people are just finicky maybe.
I know if my inlaws had helped prepare dinner here last time, they would not have enjoyed it as much.
