Sweet pickled beaver
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
| Juice and grated rind of 1 lemon | ||
Directions
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.