Fried beaver tail

Yield: 1 servings

Measure Ingredient
2 \N Beaver tails
½ cup Vinegar
1 tablespoon Salt
2 teaspoons Soda
¼ cup Flour
½ teaspoon Salt
¼ teaspoon Pepper
¼ cup Butter
¼ cup Sherry or cooking wine
1 teaspoon Dry mustard
1 teaspoon Sugar
1 tablespoon Worcestershire sauce

1. Skin beaver tails, clean thoroughly and wash well in a solution of salt

water. Let soak overnight in cold water to cover, adding ½ cup vinegar and 1 tablespoon salt to water.

2. The next day, remove from the brine, wash, then cover with solution of

2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and simmer 10 minutes. Drain.

3. Dredge beaver tails in seasoned flour.

4. Melt butter in heavy fry pan and saute tails at low heat until tender.

5. Mix wine with mustard, sugar, garlic powder and Worcestershire sauce.

6. Add to beaver tails and simmer gently for 10 minutes, basting frequently.

From "Northern Cookbook" edited by Eleanor A. Ellis, Indian Affairs and Northern Development, Ottawa 1973.

Submitted By BERT CHRISTENSEN On 10-05-95

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