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Beaver, Atlanta Special




Source of Recipe


Mrs Elton Twork, Atlanta, Michigan.-1947


Recipe Introduction


Beaver meat is dark, fine-grained, moist and tender. The fat is objectionable in both flavor and odor and should be removed entirely from the carcass before cooking.


List of Ingredients




1 beaver
1 bay leaf
2 medium onions
1-2 cloves garlic
celery leaves if desired
flour
fat
salt
pepper



Recipe



Remove fat from beaver. Cut up as you do rabbit. Soak overnight in salt water.
Parboil until about half done in water with the bay leaf, onions, garlic and celery leaves. Celery may be added be added if desired.
Drain, roll in flour and brown in hot fat. Season with salt and pepper.
Bake in a covered pan in a moderate oven until tender.
Gravy may be made with the drippings.