FRONTIER RECIPE WEEK, Part I
If you haven’t checked in recently, this is Frontier Recipe Week, Part I. Here is another one of those interesting recipes from that collection.
I know, I know.. you were recently wondering what to do with that left over beaver tail you have hangin’ out in your freezer. Well wonder no more! Here’s a recipe just for that!
Now I have been told it has a wonderful flavor, texture and makes for a well-rounded meal. Ok, I know what your thinking…. “… not at my table!” But just hear me out. It’s not as bad as you think. You just have to get past the name, or is it the type of animal? Well, while you’re deciding on which fear is greater there, here’s the recipe for you to gnaw on. (get it? beaver? gnaw? haha.)
FRIED BEAVER TAIL
- 2 Beaver Tails (if you only have one hangin’ out, cut the recipe in half)
- 1/4 tsp. Pepper
- 1/2 c. Vinegar
- 1/4 c. Butter
- 1 tbl. Salt
- 1/4 c. Sherry or Cooking wine
- 2 tsp. Soda
- 1 tsp. Dry Mustard
- 1/4 c. Flour
- 1 tsp. Sugar
- 1/2 tsp. Salt
- 1 tbl. Worcestershire sauce
- Garlic powder (to taste)
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 water.
The next day, remove from brine, wash, then cover with a solution of 2 teaspoons soda to 2 quarts water. Bring to a boil, reduce heat and simmer 10 minutes. Drain. Dredge beaver tails in seasoned flour. Melt butter in heavy fry pan and sauté tails at low heat until tender.
Mix wine with mustard, sugar, garlic powder and Worcestershire sauce. Add to beaver tails and simmer gently for 10 minutes, basting frequently.
Now I’m not sure what kind of sides you could put with this, but whether it is fried or baked, you can bet that a side of sweet potatoes would be a great compliment!