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Cullen's Beaver Stew

1 beaver (8-10 lbs.)
1 bay leaf
2 med. onions
1-2 garlic cloves
Celery leaves - optional
4 carrots diced
1 tbsp sugar
2tsp thyme
Flour
Salt and pepper

Remove all fat from beaver. Cut up as you do rabbit. Soak overnight in salt water. Marinate in buttermilk. Parboil until about half-cooked in water with the bay leaf, onions, garlic, celery and seasonings. Drain, roll in flour and brown in bacon fat, season with salt and pepper. Bake in covered pan in a moderate oven until tender. Gravy may be made from the drippings. Plan the same number of servings as from a similar weight of pork (8 oz. per serving). Beaver is very rich. 

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