MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Fried Beaver Tail
  Categories: Game, Canadian
       Yield: 1 servings
  
       2    Beaver tails                      1/4 t  Pepper
     1/2 c  Vinegar                           1/4 c  Butter
       1 T  Salt                              1/4 c  Sherry or cooking wine
       2 t  Soda                                1 t  Dry mustard
     1/4 c  Flour                               1 t  Sugar
     1/2 t  Salt                                1 T  Worcestershire sauce
  
   1. Skin beaver tails, clean thoroughly and wash well in a solution of
   salt
      water. Let soak overnight in cold water to cover, adding 1/2 cup
      vinegar and 1 tablespoon salt to water.
   
   2. The next day, remove from the brine, wash, then cover with
   solution of
      2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and
      simmer 10 minutes. Drain.
   
   3. Dredge beaver tails in seasoned flour.
   
   4. Melt butter in heavy fry pan and saute tails at low heat until
   tender.
   
   5. Mix wine with mustard, sugar, garlic powder and Worcestershire
   sauce.
   
   6. Add to beaver tails and simmer gently for 10 minutes, basting
      frequently.
   
   From “Northern Cookbook” edited by Eleanor A. Ellis, Indian Affairs
   and Northern Development, Ottawa 1973.
  
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