[Sca-cooks] Beaver meat recipes, modern

[Susanne Mayer]

As it would make the post much to long, I do not repeat all the beaver meat 
messages here.

Today at the International Christmas Bazaar in Vienna I found a real (albeit 
modern) treasure:

a 1970ties game cookbook: Wild Game Cookbook (a Remington Sporttsmen's 
Library Book)
And there are a couple of beaver recipes in it:

Basically it says to remove all surface fat from the beaver then give some 
variations on pot roasted beaver:

 Roast beaver Michigan:
cover meat with 1 teaspoon soda in 1 quart water. Parboil 10 min, drain, 
place in roaster sprinkle with salt cover with sliced onion strips and 
bacon. Roast in 350°F oven. Beaver is done when meat falls off. serves 4-6.

If you want the rest posted please ask.
All  recipes either marinate the beaver overnight or marinate for a couple 
of hours and then cook the meat befor roasting.

It also cantains two recipes for tail, a soup and a roast:
 Skin and ramove all fat from 2 taisl, cut up in small pieces. soak over 
night in water with 2 cups vinegar and 2 tablesp. of salt for each quart.
Place meat in kettle with 4 quarts boiling water. add a quarter teaspoon 
pepper, 1 and a half tsp salt, 1 bay leaf, 2 cloves of garlic-minced,3 
carrots-sliced,3 stals celery, 2 small onions. when meat is almost tender 
add 2 cups of egg noodles and a small can of peas-drained, serves also 4-6.

So the basic preperations in a modern cookbook do not differ realy from the 
ones in Rumpold: remove fat, and cook or marinate in vinegar/water before 
roasting.

regards Katharina