From "Northern Cookbook" edited by Eleanor A. Ellis, Indian Affairs and Northern Development, Ottawa 1973.
Sep 19, 2008
Ingredients - 1 Beaver, skinned and cleaned
- 1 ts Salt
- 1/2 c Vinegar
- 1/4 ts Paprika
- 1 tb Salt
- 1/4 c Butter
- 2 qt Water
- 1 md Onion, sliced
- 2 ts Soda
- 1/2 c Water
- 1/2 c Flour
- 1 c Sour cream
Directions:
- Soak beaver overnight in solution of 1/2 cup vinegar and 1 tablespoon salt in cold water to cover.
- The next day, remove the beaver from the brine, wash and cover with solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes.
- Drain and rinse beaver and cut into serving pieces.
- Dredge each piece of meat thoroughly in the seasoned flour.
- Melt butter in a heavy fry pan and brown the pieces of meat.
- Transfer meat to a greased casserole, slice onions over top, add water and bake at 325 degrees F. until tender.
- When meat is almost tender, add 1 cup sour cream to the casserole. Stir well and continue cooking until tender. Serves 4.
