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Name: Fried Beaver Tail
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Flour; 1/4 c Sherry or cooking wine; 1/2 ts Salt; 1/4 c Butter; 1/4 ts Pepper; 1 ts Sugar; 1 ts Dry mustard; 1 tb Worcestershire Sauce; 2 Beaver tails; 1 tb Salt; 1/2 c Vinegar; 2 ts Baking soda

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INGREDIENTS

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

Servings

INSTRUCTIONS

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. Posted to MealMaster Recipes List, Digest #155 Date: Tue, 4 Jun 1996 08:16:48 -0400 From: FSpoerl@aol.com

NOTES

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Fried Beaver Tail

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

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.    Posted to MealMaster Recipes List, Digest #155    Date: Tue, 4 Jun 1996 08:16:48 -0400    From: FSpoerl@aol.com

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 1 Servings

Calories: 696
Calories from Fat: 441 (63%)

Amt Per Serving		% DV

	Total Fat 49g	65 %
	Saturated Fat 29.5g	148 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 2.5g
Cholesterol 122mg		38 %
Sodium 3021.6mg		104 %
Potassium 503.3mg		13 %
Total Carbohydrate 60.6g		18 %
	Dietary Fiber 7.6g	30 %
	Sugars, other 52.9g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 696

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