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Beaver, Roast




Source of Recipe


Mrs H. D. Ruhl-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
baking soda
sliced onions
strips of bacon or salt pork
salt
pepper


Recipe



Remove all surface fat from beaver.
Cover meat with a weak solution of baking soda and water. (1 tsp soda to 1 quart of water). Parboil for about 10 minutes.
Drain, place meat in a roaster, cover with sliced onions and strips of bacon. Roast in moderately hot oven until well done.
Season to taste.