Fried Beaver Tail
By: Anonymous
Published: Wednesday, December 16, 2009 - 11:08pm

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