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Beavers Culinary

Beaver soup

Take two large beaver tails, or three or four small ones, and after skinning them chop them into small pieces an inch or so square. Put into an enamel or earthenware dish and pour over them one cupful of vinegar and enough water to cover them. Let soak a whole day or night. Drain, and then add a gallon, or required amount of cold water, a teaspoonful of pepper, two teaspoonfuls of salt, a large finely chopped onion, a cup of rice and after it comes to a simmer, boil for about twenty minutes. Before serving add two cans of tomato soup and a teaspoonful each of celery salt and dried parsley.

by Mike Bates

Fried Beaver Tail

      Yield: 1 servings

      2    Beaver tails                        1/4 ts Pepper
    1/2 c  Vinegar                             1/4 c  Butter
      1 tb Salt                                1/4 c  Sherry or cooking wine
      2 ts Soda                                  1 ts Dry mustard
    1/4 c  Flour                                 1 ts Sugar
    1/2 ts Salt                                  1 tb Worcestershire sauce

  1. Skin beaver tails, clean thoroughly and wash well in a solution of salt water. Let soak overnight in cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to water.
  2. The next day, remove from the brine, wash, then cover with solution of  2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and simmer 10 minutes. Drain.
  3. Dredge beaver tails in seasoned flour.
  4. Melt butter in heavy fry pan and saute tails at low heat until tender.
  5. Mix wine with mustard, sugar, garlic powder and Worcestershire sauce.
  6. Add to beaver tails and simmer gently for 10 minutes, basting frequently.
 From "Northern Cookbook" edited by Eleanor A. Ellis, Indian Affairs and Northern Development, Ottawa 1973

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