Sweet Pickled Beaver
1 Beaver, skinned and cleaned
1/2 c Vinegar
1 tb Salt
2 ts Soda
2 tb Dry mustard
3 tb Mixed pickling spice
1 ts Cinnamon
1/2 ts Ground cloves
1/2 c Brown sugar
1/2 c Dry white wine or apple juice
1 c Pineapple juice
Juice and grated rind of 1 lemon
Wash beaver thoroughly with salt water, then let soak overnight in enough
cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to the water
The next day, remove the beaver from the brine, wash and cover with a
solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat
and simmer 10 minutes.
Drain and rinse the beaver, then place it in a clean pot. Add water just to
cover. Sprinkle mixed pickling spice on top, bring to a boil, reduce heat and
simmer 20 minutes.
Drain and rinse beaver, pat dry and place in a roaster.
Mix mustard, spices, sugar, wine and fruit juices and spread over beaver.
Cover and raoast at 325 degrees F. until tender, basting frequently.
Largest but most sparsely populated of the Central American nations,
Nicaragua borders on Honduras to the north and Costa Rica to the south. It is
slightly larger than New York State. Nicaragua is mountainous in the west, with
fertile valleys. A plateau slopes eastward toward the Caribbean. Two big
lakes—Nicaragua, about 100 mi long (161 km), and Managua, about 38 mi long (61
km)—are connected by the Tipitapa River. The Pacific coast is volcanic and
very fertile. The Caribbean coast, swampy and indented, is aptly called the
“Mosquito Coast.”