So you want to learn how to cook a wolverine do you? Well there's a GOOD reason they refer to the wolverine as "stink bear", and for most galloping gourmet's, they can't get past the smell far enough to even consider bringing even a hind quarter into the kitchen. That makes him grillin' fare at best. And depending (only a little bit) whether you have tagged a young female or a randy old boar, the smell may be more or less tolerable, even out on the deck during a heavy snowfall. To help tame down what might be an otherwise overwhelming odor which can dominate senses LONG before your taste buds ever get up the nerve to take that first bite, I recommend a recipe so popular with the Hawaiians that they literally ate the Hawaiian Wolverine right into extinction. Consider this: Cube about one pound of the more tender cuts and roll them in 1/4 cup of flour. Brown the cubes in margarine, butter, or olive oil. (Your preference) Once browned, add 1/2 cup of boiling water and simmer in a frying pan until tender. After the meat is cooked and tender, add two chopped green peppers, 1/2 cup of drained pineapple chunks, and part of a chopped purple onion to taste. Continue to simmer meat with other ingredients. Then add to a saucepan 1/2 cup of pineapple juice, 1/2 teaspoon of salt, 2 tablespoons of corn starch, 1/4 cup of mild vinegar, 1/4 cup of sugar, one heaping teaspoon of instant coffee, and ground pepper to taste. (The pineapple juice, coffee, and vinegar help to work out any gaminess in the meat.) (Some like to throw in a minced jalapeno pepper as well. Make mine without.) Heat contents of saucepan over low heat and continue cooking until the sauce thickens. Pour sauce over meat and simmer a few minutes to allow the meat to absorb the flavors of the sauce mix. This recipe will serve six. The next time you cook it, you may have to double the ingredients to serve 12. Hope you enjoyed this recipe today and uh Oh yeah GO BUCKS! BEAT MICHIGAN!!!!!