Coyote Goulash

No Coyotes were used or harmed in the development of this recipe!
In Montana, one of the winter activities is hunting coyotes, who not only cost some ranchers thousands of dollars in lost livestock, but whose pelts, in a good year can bring as much as $250 apiece. With the invention of the snowmobile, hunting these critters has become sort of a dual sport. To test your abilities for flying a sled, you chase a “yote”, getting as close to it as possible. To test your shooting ability, you then stop the sled, unsling your rifle and attempt to shoot the yote which is running away from you as fast as thirty five or forty
miles an hour. Not many yotes are taken in this manner, but you surely get an adrenaline rush trying. This recipe is dedicated to Rex (I’m sure he wants his last name to remain anonymous). It seems Rex was spending an enjoyable outing with his parents when he spotted a yote. Since he was in a large clearing, he was up to sixty miles an hour and on his quarry instantly. The only problem was that the yote jumped on the sled with him. Needless to say, Rex made a hasty retreat, the yote learned to drive a snowmobile, and Rex’s parents had a ball telling everyone in Wilsall of Rex’s encounter.

½ lb boneless chicken breast
½ lb beef cube steak
¼ lb smoked ham
8 oz cream cheese
8 oz sour cream
5 oz sliced Spanish olives
5 oz Chablis
4 oz diced green chili
5 green onions
2 Tbl butter
Cut chicken, beef and ham into bite sized pieces and brown in butter. While meat is browning, drain olives and chop onion. When meat is browned, add remaining ingredients, bring to a boil, and then reduce to a simmer. Cover and simmer for 20 minutes. Serve over rice, noodles, corn tortillas or toast.
Serves 4.