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Find a Business or PersonBEAVER
--FERMENTED BEAVER TAILIf the local Country Store doesn't carry beaver, check the yellow pages for a good Eskimo delicatessen. If that doesn't work, locate your nearest branch office of the Great North Woods, find a beaver dam, conceal yourself in the shrubbery, and make noises like an aspen tree. This is an infallible beaver lure. In practically no time at all (three, maybe four weeks) you will either have captured a beaver or have been chewed off at the ankles. |
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BARBECUED BEAVERRemove all fat from the beaver. Boil beaver with apple halves for 1 hour over medium heat. Drain and wipe dry. Transfer beaver to roasting pan and cover with sliced onion. Combine remaining ingredients in bowl, then pour over beaver. Bake in 350 degree preheated oven for 2 to 2 1/2 hours. Should be basted with the sauce about every 15 to 20 minutes. As sauce mixture thickens add water so it remains the consistency of gravy. |
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BARBECUED BEAVERRemove all fat from beaver and cut in serving pieces. Soak 3-4 hours in water to which has been added 2 rounded tablespoons salt. Place beaver in large kettle; cover with water, add 1 tablespoons salt. Slowly simmer 1 hour. Remove from kettle and rinse meat. Place in roaster. Pour over Barbecue Sauce and bake, covered, at 200 degrees for 3 hours. Turn every half hours. Serves 4-6. |
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BEAVER TAIL BEANSBlister tail over fire until skin looses or dip in boiling water for a couple of minutes. Pull skin off. Cut up and boil with a pot of beans. Add salt and pepper to taste. Some chopped onions adds to the flavor. Beaver tail is also good roasted over a campfire or in the oven. |
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BEAVER TAIL SOUPSkin and remove all fat from tails of 2 beavers; cut up tails in small pieces. Soak overnight in water with 2 cups vinegar and 2 tablespoons salt for each quart. Place meat in kettle with 4 quarts boiling water. Add 1/4 teaspoon pepper, 1 1/2 teaspoons salt, 1 bay leaf, 2 cloves garlic, minced, 3 carrots, sliced, 3 stalks celery, 2 small onions. When meat is almost tender, add 2 cups egg noodles and 1 small can peas, drained. Serves 4-6. |
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FRIED BEAVERUse small beaver cut into pieces. Remove fat and soak beverage overnight in cold water; drain. Cook in small amount of water until tender. Then fry with bacon and seasoning salt. Try some hickory smoked seasoning salt on this. |
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PICKLED BEAVER TAILPut a long stick or long tonged fork through a beaver tail and hold tail over an open flame until the skin pops and peels off. Boil the tail in water. Drain water then boil again in fresh water until tender. Then cut tail into bite sizes. Place in jars of pure white vinegar. Seal jars. |
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ROAST BEAVERRemove all surface fat. Cover meat with a weak solution of soda and water. (1 teaspoon soda to 1 quart water) Boil 10 minutes and drain. Cover beaver with bacon and onions, roast until tender. |
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