50+ Friends Club Cookbook
Meat and Game

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Fried Beaver Tail

From "Northern Cookbook" edited by Eleanor A. Ellis, Indian Affairs and Northern Development, Ottawa 1973.

2		Beaver tails
1/2	C	Vinegar
1	tbsp	Salt
2	tsp.	Soda
1/4	C	Flour
1/2	tsp.	Garlic powder
1/4	tsp.	Pepper
1/4	C	Butter
1/4	C	Sherry or cooking wine
1	tsp.	Dry mustard
1	tsp.	Sugar
1	tbsp	Worcestershire sauce

• 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 the brine, wash, then cover with 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.