Category : Poultry
Author : r
Hits : 2196
Date : 18/06/2002
1 beaver (8-10 lbs.)1 bay leaf2 med. onions1-2 garlic clovesCelery leaves - optionalFlourSalt and pepper
Remove all fat from beaver. Cut up as you do rabbit. Soak overnight in salt water. Parboil until about half-cooked in water with the bay leaf, onions, and garlic. Celery may or may not be added. Drain, roll in flour and brown in hot 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.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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