Grilled Wolf

[Greybeard]

Just in time for the Idaho boys who were lucky.

Clean and skin the wolf. Save the skin and head and paws for a rug mount.

Filet out the back loins. Marinade in olive oil with several garlic cloves, rosemary, salt and pepper. Marinade 24 hours in the fridge turning to coat once in awhile.

Heat up the grill - high.

Put those loins on the grill 5 minutes 2 sides. Turn down heat to low or move to cooler spot on charcoal grill. Cook 6 minutes each side basting with the marinade.

Let cool 5 minutes. Slice on a diagonal. Drizzle melted butter over and serve.

Folks they serve coyote and wolf should be better than coyote. Greybeard/

[Rock Chuck]

Most locals use the cowboy recipe. Put the fillets in a feed sack and boil it for 2 hrs over a campfire. Bury the wolf and eat the sack.
Some restaurants use a variation of this when serving members of HSUS and other similar groups. They actually serve the wolf, calling it Tofu Fillets.

[SeniorCoot]

1st wolf killed legally, by hunter, in MT in years made the Gr Falls paper today--great news-- 8500 appl for 75 kill tags--should be 85-- tags.