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.