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Add a photoServings: 1
Ingredients
- 2 x Beaver tails
- 1/2 c. Vinegar
- 1 Tbsp. Salt
- 2 tsp Baking soda
- 1/4 c. Flour
- 1/2 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 1/4 c. Butter
- 1/4 c. Sherry or possibly cooking wine
- 1 tsp Dry mustard
- 1 tsp Sugar
- 1 Tbsp. Worcestershire sauce
Directions
- Skin beaver tails, clean thoroughly and wash well in a solution of salt water. Let soak overnight in cool water to cover, adding 1/2 c. vinegar and 1 Tbsp. salt to the water.
- The next day, remove from the brine, wash, then cover with solution of 2 tsp. baking soda to 2 qts water. Bring to a boil, reduce heat and simmer 10 min. Drain.
- Dredge beaver tails in seasoned flour. Heat butter in heavy fry pan and saute/fry tails at low heat till tender.
- Mix wine with mustard, sugar, garlic pwdr and Worcestershire sauce. Add in to beaver tails and simmer gently for 10 min, basting frequently.
- Indian Affairs and Northern Development, Ottawa, Canada
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 323g | |
| Calories 673 | |
| Calories from Fat 409 | 61% |
| Total Fat 46.54g | 58% |
| Saturated Fat 29.22g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 11218mg | 467% |
| Potassium 334mg | 10% |
| Total Carbs 40.85g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 11.13g | 7% |
| Protein 4.05g | 6% |
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