MM: Fried Beaver Tail
---------- Recipe via Meal-Master (tm) v8.05
Title: Fried Beaver Tail
Categories: Game, Ethnic
Yield: 1 Servings
2 Beaver tails
1/2 c Vinegar
1 T Salt
2 t Soda
1/4 c Flour
1/2 t Salt
1/4 t Pepper
1/4 c Butter
1/4 c Sherry or cooking wine
1 t Dry mustard
1 t Sugar
1 T 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 1/2 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.
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