Beaver Tails

Ingredients:

Beaver tail
salt
pepper
Vinegar (optional)
Raw onion rings (optional)

Directions:

Broil the beaver tail over hot coals for a few minutes (or in one of those new electric ovens).
The rough scaly hide will blister and come off, leaving the tail clean, white and solid.
Then roast or boil until tender.

This is considered very strengthening food (use only young beaver).

For a special treat, cool, souse in vinegar, add raw onion rings, salt and pepper to taste.

This tid-bit of the old time trappers will be tasted by few of the younger generation.

Appetizer Recipes

Cooking Tips:

Pumpkin substitute: At the last minute, you find that you thought you had pumpkin for a recipe, then you find out you don't. You might just have some sweet potatoes! Sweet potatoes are a good substitute for pumpkin, and pumpkin is a good substitute for sweet potatoes (in certain recipes).

Pie Crust: If you are having trouble with your crust browning too soon around the rim, place some tin foil around it prevent burning.

Frying Turkey: If you are frying a turkey, please use precautions, and the correct type of oil. Peanut oil is the best oil to use as it has a lower flash point, and doesn't catch on fire as easily as other oils. NEVER fry a turkey indoors!

Injecting a Turkey: There are several Cajun marinades (and others) that come with an injector to add more flavor. Personally, I like the marinades that Tony Chachere makes.

Beaver Tails

Ingredients:

Directions:

Recipes: