BEAVER

Beaver meat is much like that of the muskrat. The flesh is dark, fine grained, tender and soft. This animal also has kernels or scent glands that are found between the forelegs, under the thighs and along the spine in the small of the back. They should be removed immediately after the skin has been removed, taking care not to cut into them. Beaver fat has a strong flavor and odor and should be completely stripped off before cooking. One way to make beaver more mild in flavor is to cover it with boiling water and add 1 tbsp each of baking soda and black pepper, then simmer for ten to fifteen ruin, drain and cook in the usual way.

ROAST BEAVER

• Take pains to remove every speck of fat on the surface, soak in vinegar water overnight (1/4 cup vinegar to enough water to cover the meat)
• Wash in cold water, place in roaster and cut several slits in the lean meat
• Sprinkle with salt and pepper and put 4 strips of fresh side pork 1/2-inch thick over the slits and dust with a little flour
• Put about 1/4 cup of water in pan and roast with lid on until half done
• Add more water if needed to prevent pan from going dry
• Cut very fine, equal parts of onion, celery and carrots, enough to fill one cup and sprinkle over the meat
• Finish roasting with the lid off until meat is tender
• Make gravy by adding water and flour to the juices and vegetables in the pan
• Serve at once

  Beaver should be cooked until the meat almost falls off the bones Note: Roast beaver in moderate oven (35O F).