Recipe - Fried Beaver Tail

2 Beaver tails
One half cup Vinegar
1 tablespoon Salt
2 teaspoon Soda
One fourth cup Flour
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Butter
One fourth 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 One half 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.

Posted to MealMaster Recipes List, Digest #155

Date: Tue, 4 Jun 1996 08:16:48 0400

From: FSpoerl@aol.com