[Sca-cooks] Beaver meat recipes

[Ana Valdés]

I found a Russian recipe for beaver, the animal is skinned and cut in
pieces, they marinate the meat for one day with beer and onions and they
make a stew with it, with onions, selleri, carrots and turnips.
They call it a delicacy.
Ana

On Tue, Nov 23, 2010 at 11:51 PM, Sarah O'Connor <strangewayes at gmail.com>wrote:

> I'm the person who's been asking all over the place. I've actually never
> eaten the tail, just the meat itself. It's a red meat, kinda like beef, but
> it can be pretty strongly flavored depending on what the beaver's been
> eating. Fortunately, the ones I'm trapping now are adjoining a farmer's
> cornfield, so these are perfect.
>
> I think the answer to the preference for tail is (as stated above) that it
> was a highly caloric red meat that was ecclesiastically legal for Lent.
>
> ~Elinor
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