Joined: 14 May 2007
Location: Gallatin, TN
Real Name: Jason W. Gatliff
|Posted: Tue May 22, 2007 10:54 pm Post subject: Beaver Tail
|Had the opportunity to eat beaver meat on occasion. Can't say I like the meat, it's varied in flavor from tasteless to that of cottonwood bark. Beaver tail is nothing more than fat. Members of the Lewis and Clark Expedition roasted beaver tail, and seemed to relish it. I seem to echo their sentiments, after returning from a wilderness trek one weekend quite starved, I made some chili and didn't even bother to drain the hamburger fat.
I came across this undated "receipt" for beaver tail in "The President's Cookbook" by Poppy Canon- "Parboil a tail in fair Water until quite soft, then take it out and have in readiness a Stew pan with one pint of Port Wine, one spoonful of fine flour, a little Butter, Sugar to your taste, and as much Spice (of every kind) as you please. Let the whole simmer over a gentle fire from ten to fifteen minutes, then serve it up."
Submitted by: M.H. Maggelet - email@example.com on September 08, 2001
Jason W. Gatliff