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Eating the Enemy: Nevada + College Football Open Thread

First, the most misleading blog name ever. How to Cook a Wolf.

But of course that's not what you're looking for. We're looking for legitimate ways to chow down on some Wolf Pack, amirite? So let's go with this:

Wolf...something (couldn't find a name)


  • 1 kilogram of wolf meat
  • 2 tomatoes
  • 3 packets of pourpier (?)
  • 180 grams of courgettes middle (??)
  • 10 pieces of black olives
  • 15 cl (?) of olive oil
  • 3/4 lemon
  • 1 boot (!) of dill
Make raise the nets of wolf, as well as skin, by your fishmonger, retail then in 6 equal portions. Make cook them in a dish in the oven to 200 degrees about, during 5 to 8 minutes, with 5 cl of olive oil salt and pepper. Cut the courgettes in sections of 5-cm long, cut them fine blades of 2 mm of thickness, with the help of a mandolin , then of it. Make 48 blades of it. Put them to cook to water while salting since boiling point. Verify that they are crunchy, cool them then in the very cold water with ice cubes. Drain. Reserve on a plate. Peel the pourpier while taking the leaves solely that you wash and drain. Cut the tomatoes in small dice of 1 cm, after having peeled them and cored. Cut the black olives

My, doesn't that sound delicious! (No, no it doesn't.) Quiet, you. Anyway, while you're dining on your hilariously poorly cooked wolf meat, try and enjoy tonight's opening Friday of games. Looks like tonight's marquee game is...Boise State at Michigan State? Sure, let's go with that. Go Broncos.