May 19, 2011

Leave It to Beaver

Yesterday's recipe for Moose Nose has set a high bar but I think today's recipe is a strong contender for second place in the "wierd wild game" category.  Here is an illustration of the object of today's culinary attention:

Oops! Wrong Beaver!
That's better! Now examine this picture and take a guess as to the part of beaver anatomy used in today's recipe. Is it the belly? Is it the leg? Is it the back? No, no, and no. It's the tail, dummy! Would I lie to you?

Serves: 2-4
Prep Time: 45 minutes

Blister tail over fire until skin loosens (or dip into boiling water for a few minutes). Pull off skin. Cut up and boil with a pot of beans. Add salt and pepper to taste. Some chopped onions add to the flavor. Beaver tail is also good roasted over a campfire or in the oven.

Good, hmmm? Then why does the contributer of this recipe use only initials, thus casting a shadow of doubt on whether this is a legitimate submission.  Who wants to test this one?

Wild Game Cookbook, North American Hunters club, 1988. Recipe contributed by G.O.A.B.C.

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