| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Beaver tails |
| 1 |
|
Onion |
| 1 |
tb |
Butter |
| 2 |
tb |
Prepared mustard |
| 1 |
c |
Sherry |
| 1 |
ds |
Tabasco sauce |
| 3 |
c |
Barbecue sauce |
|
|
Grated parmesan cheese |
INSTRUCTIONS
Place whole beaver tails on barbecue or oven broiler rack until scaly skin
blisters. Let cool in freezer compartment. Remove cold blistered skin and
discard. Put white meat aside. In shallow roasting pan, saute onion in
butter until clear, stir in mustard to coat onions, then stir in sherry,
tabasco sauce and half of barbecue sauce, making sure bottom of pan is
covered. Spread out beaver tails in pan, cover with remaining barbecue
sauce, sprinkle with cheese, and bake in 450-degree oven for 45 minutes.
Serve hot with wild or ordinary rice topped with generous spoonfuls of
remaining sauce.
Posted to MealMaster Recipes List, Digest #155
Date: Tue, 4 Jun 1996 08:16:48 -0400
From: FSpoerl@aol.com
A Message from our Provider:
“Beauty: an act of God”