Fried Beaver Tail


Photo: flickr user Evan Prodromou

Tags:

ethnic
American
canadian
meat
north
exotic

Yield:

1.0 servings

Added:

December 16, 2009

Creator:

Anonymous

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Ingredients

2 Beaver tails
1/2 cup Vinegar
1 tablespoon Salt
2 teaspoons Baking soda
1/4 cup Flour
1/2 teaspoon Salt
1/4 teaspoon Freshly-ground black pepper
1/4 cup Butter
1/4 cup Sherry or cooking wine
1 teaspoon Dry mustard
1 teaspoon Sugar
1 tablespoon Worcestershire sauce

Preparation

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 the water.
2
The next day, remove from the brine, wash, then cover with solution of 2 teaspoons baking soda to 2 quarts water. Bring to a boil, reduce heat and simmer 10 minutes. Drain.
3
Dredge beaver tails in seasoned flour. Melt butter in heavy fry pan and saute tails at low heat until tender.
4
Mix wine with mustard, sugar, garlic powder and Worcestershire sauce. Add to beaver tails and simmer gently for 10 minutes, basting frequently.
5
Indian Affairs and Northern Development, Ottawa, Canada

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