| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Game, Canadian |
1 |
Servings |
INGREDIENTS
| 1 |
|
Beaver, skinned and cleaned |
| 1/2 |
c |
Vinegar |
| 1 |
tb |
Salt |
| 2 |
ts |
Soda |
| 2 |
tb |
Dry mustard |
| 3 |
tb |
Mixed pickling spice |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Dry white wine or apple juice |
| 1 |
c |
Pineapple juice |
|
|
Juice and grated rind of 1 lemon |
INSTRUCTIONS
1. Wash beaver thoroughly with salt water, then let
soak overnight in
enough cold water to cover, adding 1/2 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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