Update on the wolf meat experiment.

Yukon Mike

Well-known member
Short version, not good. I fried it up with some pork fat and a bit of salt to get an idea of what it would taste like. It started of pretty good (the pork fat I imagine) but was really rubbery and as I chewed it I got a flavor that just made me want to spit it out. One of Meg's friends ate a slice and thought it was OK, but everyone else who tried it couldn't finish their piece. Interestingly, both my dogs liked the cooked meat I offered them, so dogs really do eat dogs.

Mike
 
Save some for the guy who always asks for a piece of meat but never hunts himself.
And I must say Mike your braver than me to try that
 
In the Lewis and Clark journals, I believe they said that dog was their favorite of all meats that they ate on their journey. I always figured coyote and wolf would have been very similar.


dc
 
I made a stew from the loins of a yote I head shot one winter. Was a very passable stew. The meat resembled pork when I pulled the loins after skinning for the fur. No unusual smell or taste when raw or cooked...just meat.
 
I wonder if brining the meat for a few days might help? I have done this with strong-tasting ducks like goldeneyes and it seems to help pull a lot of the strong flavors out of the meat. Good on you for giving it a try though!
 
Short version, not good. I fried it up with some pork fat and a bit of salt to get an idea of what it would taste like. It started of pretty good (the pork fat I imagine) but was really rubbery and as I chewed it I got a flavor that just made me want to spit it out. One of Meg's friends ate a slice and thought it was OK, but everyone else who tried it couldn't finish their piece. Interestingly, both my dogs liked the cooked meat I offered them, so dogs really do eat dogs.

Mike


Well, I guess I won't try dog now either. :)
 
Fall or Spring wolf;young adult, pup or mature adult all would likely impact palatability. Seasonal canid food habits likely impact taste of flesh as well. We hunted North Manitou Island during the mercy deer hunt interval. Deer were eating alewife off the beech during dieoffs in Spring/Summer because the beech/maple browse was non-existent. With a handful of tags each and all travel on foot, we focused on shooting yearlings. Pretty good venison.

Dog is actually a preferred protein in several Asian cultures. As someone mentioned, brining is a route to try, since you are ensuring moisture content at the tissue level. Brining in a solution with carbonic acid would also increase protein deamination rates, further tenderizing the meat. When I worked for MSU Dept. of Fisheries and Wildlife, we would have a couple of wild game dinners a year. Several of us trapped. Racoon, beaver (trim the fat well and parboil), fox, muskrat, and nutria are all quite good when prepared right and well. Barbecued coyote parboilded and done in a slow cooker was decent. Deep fried nutria was excellent.
 
In the Lewis and Clark journals, I believe they said that dog was their favorite of all meats that they ate on their journey. I always figured coyote and wolf would have been very similar.


dc
 
Great Mike, I just dropped GE, Lessers and a Mallard into a bacon brine to make duck bacon. Now reading this I am discouraged, haha. You are more of a man than I am, I would have never attempted to eat the wolf, unless that is all I had to eat.
 
What I meant to say was the history books I've read usually note that dogs were a prized food source used by Plains people for special meals, but they specifically seemed to be eating pups, and when I was in Vietnam I got the impression they ate pups but not mature dogs too. Maybe its like the difference between a suckling pig and a boar?

Also, to my knowledge the people who have lived in the Yukon since the mammoths were here do not see wolves as a food source, not even pups. Traditionally, they killed pups in the dens as a control method, but didn't eat them.

Mike
 
When you make the assessment statement regarding non-consumption of wolves by aboriginals,please keep in mind many of these cultures deemed them sacred deities. A current world example is the annual application of wolf tags by GLIFWC affiliated tribal members that are "retired" to minimize the annual kill in Wisconsin. WDNR wildlfie personnel specifically increase tag numbers issued in hunt Zones in an attempt to offest this effect, since they are attempting to use the hunting season as a population control measure and to reduce wolf depredation issues in specific hunt Zones.

I am waiting to see whether we will reach our wolf quota here in Michigan's U.P., which was pegged at 43 animals out of a geography-wide Fall population estimate of around 650 wolves. The last update put the figure in the upper teens. That obviously excludes the "make sure it isn't radio-collared, shoot, shovel, and shut-up" kill component, now that a hunting season is in progress and in existence.
 
I was just reading online about your wolf harvest there, I think 19 is where it was at. On wolf management boards there's always someone who's seen Brother Bear way too many times as well as full on wolf haters. The truth about wolf management goals is often buried under emotion laced with bad science.

Bob Hayes, retired now, was our wolf guy here for ever and wrote a book about the stats regarding our wolf control methods tried up here since about the 50's. Interesting read, mostly because he tries to avoid personal bias and just presents the evidence as it was observed. Among his findings were that removing the alpha male and female from a pack increased overall moose and caribou harvest by the new, splintered pack. A pair of wolves killed as often as a pack of 6 due to the amount of meat lost to ravens while they were napping. With the bigger group, someone was always at the kill so the ravens got less and the wolves got more.

http://yukon-news.com/business/wolves-find-an-unlikely-champion

One of his conclusions was that for pressure on ungulates to be reduced, the most efficient way in the short term was to remove the whole pack. We did that here, like in Alaska, with airplanes. Relatively cheap and effective. But without someone trapping and shooting wolves as they moved into the test area, a new pack was established quickly and the moose were getting thin again. Bob found the packs he studied killed something big on average every 6 days. Cows, calves, mature bulls - didn't matter, they can kill anything anytime. Farley Mowat may have been mistaken about the sick and the weak only thing.

The other thing we tried was non lethal population control but spaying and neutering wolves and releasing them. My friend Jim was the vet that did it. Once a pack was located using a fixed wing, the team went in by helicopter to dart the wolves, set up a tent on the ice, and Jim would do the operation right there. Really expensive. Interestingly, while no pups were produced the next year, it seemed those alpha wolves were either displaced or killed by other wolves and reproduction began again.

The best arguement I've ever heard that people should consider when deciding to hunt predators or not is this:

If you decide to harvest wild food responsibly there's a few things you can do to help out.

1. Abide by the laws and limits set to not over harvest.
2. Support groups with your time and/or money that protect habitat from development so your food has a place to grow.
3. Balance your impact of adding to their list of predators by killing other predators.

Most hunters agree with 1 and 2 no problem, but get shy at number 3. I guess they don't mind weeds competing for space in their crops either. "Weeds have a right to live too, just not in my garden."

If you are the kind of hunter that is satisfied with letting other people or Government agencies manage your harvesting ability without your input, you are not alone. If you are the kind of person who needs to be more active in managing your own harvest, and its legal in your area, kill some coyotes or wolves or whatever you compete with for your wild food. Do your own experiments and see how much of an impact you can have right in the areas you are most familiar with.

It will be interesting to see how things unfold this winter in Michigan. Brother Bear style supernatural beings or not, wolves definately have the ability to get people all fired up and ready to fight, each other.

Mike
 
Interesting. Do you think it was the meat that was nasty or just being overcooked (which is what I always think when someone says rubbery)? Are you going to cook anymore in another way?
 
Thanks Mike, good points and valuable information!

What allowed this population to spiral to the current point is the repeated Federal court injunctions granted via legal recourse routes for the wolf protectionists that eventually allowed the population numbers to rise well past the USFWS' and MDNR's prestated recovery goals. As someone with a background in fish and game biology (BS in wildlife biology with an emphasis on wetland ecology, MS in fisheries biology and limnology), I recognize the significance of the difference between biologic carrying capacity and social carrying capacity, particularly for a large top predator like wolves. Social carrying capacity was pegged at 400-600 animals. Bioligic carrying capacity is 1.200-1,400 wolves. I suspect the "grand plan" for the future of these problem packs involved in repeated depredation is to shoot them down to a level where either adjacent packs that don't engage in livestock predation absorb the remanant individuals into their social structure, or these packs undergoe outright social collapse due to removal of either the alpha male and/or beta female members. Roughly a quarter of the population are radio collared, enabling ready recalculation of packe territories in Spring/Summer 2014.

The MDNR tried to achieve their prescribed mortality number via implementing the season opener to coincide with the opening day of gun deer season-VERY BAD idea to achieve their toatal mortality goal. Most of the nimrods who hunt deer up here are pretty clueless woodsman and hunters. I will bet you a tough steak that they never get past 25 animals by the time the season closes the end of the month. I spend a fair amount of time in the woods. I have seen three groups of wolves since their expansion back into the UP. Two were while driving woods roads. One was while I was hunting deer when a pack of five individuals bumped into me as they came down a deer run that emptied into a beaver flowage from higher hardwood timber. I was watching my downwind quadrant and calling. I heard them coming and assumed it was a group of does coming down the run from the ammount of noise they were making in the leaf litter. I decided to come around ready to shoot just in case, so I dialed my scope down to 2x and spun around onto my left knee ready to shoot. It was a Holy Shit moment, when we ALL realized how close we were to each other. The most impressive part of the encounter was their ability to go from inside of fifty feet to me to out of sight without really making much noise. These are not your wolves. Ours average 70lbs, with the occasional male in the 90-100lb range. I did see one male killed last year in Wisconsin that was well over 100lbs.
 
Hi Dani,

That's a good question, I probably did overcook it a bit just to be safe. But there was still an unpleasant taste that could not be ignored. Creative cooking might have made it more edible, but not enjoyable. On the list of alternative things I've eaten including grizzly bear, black bears, beavers, muskrats, snake, cougar, lynx, as well as all the typical grass eaters I would rank that wolf as the least palatable meat I've tried. I would rank mergansers and Oldsquaw above the wolf meat, but if you get some coyote meat and want to give it a try, go for it. Getting it up to a safe internal temperature means you won't be eating it any less than medium, but that's no biggie. Its still less risky to eat than say fast food.
 
RL,

Holy cow that's a lot of radio collared wolves! People have invested a ton of time and money into this eh? You have to admire the idea of bringing apex predators back into a system, but if I was a cattle rancher I doubt I'd see the value of the whole project. Kinda like having a radio collared shark in a swimming area.

[font=Verdana,Arial,Helvetica]"I recognize the significance of the difference between biologic carrying capacity and social carrying capacity, particularly for a large top predator like wolves. Social carrying capacity was pegged at 400-600 animals. Bioligic carrying capacity is 1.200-1,400 wolves.[/font]"

That's new to me, I have to say I don't know what social carrying capacity is. Do you know how they calculated the biologic carrying capacity?
 
I made a stew from the loins of a yote I head shot one winter. Was a very passable stew. The meat resembled pork when I pulled the loins after skinning for the fur. No unusual smell or taste when raw or cooked...just meat.


Yote, now that's hardcore !
 
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