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Beaver, Fried




Source of Recipe


Ben East, Outdoor Editor, Booth Newspapers-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 small beaver
1 piece fat bacon
salt pepper
sage and other seasonings as desired
bacon fat

Recipe



Remove fat and cut beaver into pieces as you would a fowl. Soak overnight in cold water. Drain.
Cook until tender in a pot with a small amount of water and the piece of bacon.
Season and brown in bacon fat.
Wild rice is a natural accompaniment. A grapefruit salad and watercress with oil and vinegar dressing add proper touches to this meal.