Sweet pickled beaver

Yield: 1 Servings

Measure Ingredient
1 \N Beaver, skinned and cleaned
½ cup Vinegar
1 tablespoon Salt
2 teaspoons Soda
2 tablespoons Dry mustard
3 tablespoons Mixed pickling spice
1 teaspoon Cinnamon
½ teaspoon Ground cloves
½ cup Brown sugar
½ cup Dry white wine or apple juice
1 cup Pineapple juice
\N \N Juice and grated rind of 1 lemon

1. Wash beaver thoroughly with salt water, then let soak overnight in enough cold water to cover, adding ½ cup vinegar and 1 tablespoon salt

to the water 2. The next day, remove the beaver from the brine, wash and cover with a

solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes. 3. Drain and rinse the beaver, then place it in a clean pot. Add water just to cover. Sprinkle mixed pickling spice on top, bring to a boil, reduce

heat and simmer 20 minutes. 4. Drain and rinse beaver, pat dry and place in a roaster. 5. Mix mustard, spices, sugar, wine and fruit juices and spread over

beaver. 6. Cover and raoast at 325 degrees F. until tender, basting frequently.

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