Coyote Steak Bites
While I was working at one of the Harvesting Nature Wild Pig Hunting Skills Camps, we heard that a coyote had been shot trying to break through a fence.
I’ve never been a predator hunter, but have always been kind of interested in trying out coyote; this was my chance!
After it had been skinned (the skin was kept for an upcoming taxidermy course), and checked for healthiness, some of the Harvesting Nature staff and myself took some cuts from the coyote, including the backstraps, and brought them into the kitchen to work with.
The verdict? Two thumbs up! Nearly 20 people tried it out, and no one was offended by the taste (though the smell of skinning and processing it was rough).
The flavour is definitely unique, like lamb is unique from beef or venison, but it didn’t have a strong flavour. If I were forced to compare it to something, I would say dark pork.
Would I cook and eat it again? For sure!
I used Harvesting Nature’s Big Game Spice Blend for these steak bites, which is well worth finding, but you could use any of your favourite rubs instead.
- Prep Time2 hr
- Cook Time10 min
- Total Time2 hr 10 min
- Yield20-30 steak bites
- 2 coyote loins/backstraps
- 2 tablespoons sea salt
- 2 cups water
- Harvesting Nature Big Game Spice Blend, or your favourite spice rub
- 1 cup all purpose flour
- Oil or lard for frying
- Flaky salt
Trim the silverskin from the loins, then cut into bite-sized cubes.
Mix the salt with the water, stirring until the salt is fully dissolved.
Add the meat cubes and brine for 2-24 hours (put in fridge if brining for longer than 2 hours).
In a large, deep skillet, pot, or deep fryer, add enough oil to cover the meat cubes, then bring to 375°F.
Drain the meat cubes and pat dry with a paper towel.
On a large plate, or in a large bowl, add the flour and a generous amount of the spice rub.
Toss 1/3 of the meat cubes in the spiced flour so that they are all completely coated.
Add them to the hot oil and fry until cooked through (reading at least 150°F with a meat thermometer), about 5-6 minutes.
Remove with a slotted spoon and let drain on paper towels as you fry the next two batches.
Transfer the drained steak bites to a plate and drizzle with honey and lightly shower with flaky salt. Enjoy!
Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!
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