Beaver Tails
1 Beaver tail
Roast beaver tail over campfire, cut it open and pull the skin off. (This
makes a very rich meat.)
Beaver Tail
4 Beaver tails
1 Onion
1 tb Butter
2 tb Prepared mustard
1 c Sherry
1 ds Tabasco sauce
3 c Barbecue sauce
Grated parmesan cheese
Place whole beaver tails on barbecue or oven broiler rack until scaly skin
blisters. Let cool in freezer compartment. Remove cold blistered skin and
discard. Put white meat aside. In shallow roasting pan, saute onion in butter
until clear, stir in mustard to coat onions, then stir in sherry, tabasco sauce
and half of barbecue sauce, making sure bottom of pan is covered. Spread out
beaver tails in pan, cover with remaining barbecue sauce, sprinkle with cheese,
and bake in 450-degree oven for 45 minutes. Serve hot with wild or ordinary rice
topped with generous spoonfuls of remaining sauce.
Beaver Tail
1 Beaver tail
1 Onion, chopped
Salt & Pepper
Pot of beans
Blister tail over fire until skin loosens (or dip into boiling water for a
couple minutes). Pull of skin. Cut up meat and boil with a pot of beans. Add
salt and pepper to taste. Add chopped onions to enhance flavor. Beaver tail is
also good roasted over a campfire or in the oven
Fried Beaver Tails
2 Beaver tails
1/2 c Vinegar
1 tb Salt
2 ts Soda
1/4 c Flour
1/2 ts Salt
1/4 ts Pepper
1/4 c Butter
1/4 c Sherry or cooking wine
1 ts Dry mustard
1 ts Sugar
1 tb Worcestershire sauce
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.
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.
Dredge beaver tails in seasoned flour.
Melt butter in heavy fry pan and saute tails at low heat until tender.
Mix wine with mustard, sugar, garlic powder and Worcestershire sauce.
Add to beaver tails and simmer gently for 10 minutes, basting frequently.
New Zealand, about 1,250 mi (2,012 km) southeast of Australia, consists of
two main islands and a number of smaller, outlying islands so scattered that
they range from the tropical to the antarctic. The country is the size of
Colorado. New Zealand's two main components are the North Island and the South
Island, separated by Cook Strait. The North Island (44,281 sq mi; 115,777 sq km)
is 515 mi (829 km) long and volcanic in its south-central part. This area
contains many hot springs and beautiful geysers. South Island (58,093 sq mi;
151,215 sq km) has the Southern Alps along its west coast, with Mount Cook
(12,283.3 ft; 3,754 m) the highest point. Other inhabited islands include
Stewart Island, the Chatham Islands, and Great Barrier Island. The largest of
the uninhabited outlying islands are the Auckland Islands (234 sq mi; 606 sq
km), Campbell Island (44 sq mi; 114 sq km), the Antipodes Islands (24 sq mi; 62
sq km), and the Kermadec Islands (13 sq mi; 34 sq km).