I write this post from Lewistown, Montana, a beautiful little town of 12,000 people in center of the state (literally). I'm here attending the Montana Trappers Association's annual Rendezvous.
I'm also here working on a story about trapping in Montana, and it's been a fascinating few days. Also fascinating are the breakfasts I've enjoyed at the bed and breakfast at which I've been staying. This morning I had apricot scones, waffles and bacon fresh off a 4-H hog the B&B owners just received the day before my arrival. Delicious!
The recipe I offer this week is half in jest, and half serious because it stresses my belief in eating what we kill. It was a recipe I got around the proverbial "campfire" this weekend at the Rendezvous. Enjoy it for what it's worth!
Crock Pot Coyote
3 lbs. coyote meat
16 oz. of favorite preserves (recommend peach, pear or apricot)
1 12-16 oz. bottle of favorite BBQ sauce
1/2 red onion, diced
1/2 tsp. salt
1/2 tsp. pepper
1-2 tsps. garlic powder (to taste)
Combine all ingredient in a crock pot and cook for 8 hours.
(Note to my followers: the image in my blog's title of the lake is a place I camped at a few years ago just outside Lewistown when I went antelope hunting)
(Additional note: I fully realize that the photo for this post is a Bobcat, even though I posted a recipe for coyote!)