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Dipping your spoon or cup into hot water before measuring shortening or butter will cause the fat to slip out easily without sticking.
Fried Beaver Tails
/ Cuisine: Canada


Qty unit Ingredient
2 whole
1/2 cup
1 tablespoon
2 teaspoons
1/4 cup
1/2 teaspoon
2 tablespoons
1/4 cup
1 teaspoon
1 teaspoon
1/2 teaspoon
1 tablespoon


Skin beaver tails, clean thoroughly and wash well in a solution of salt and water.

Let soak overnight in cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt.

The next day, remove the tails from the brine, wash, then cover with solution of 2 teaspoons baking soda to 2 quarts water.

Bring to a boil on high heat, reduce heat and simmer for 10 minutes. Drain.

Season flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge beaver tails in seasoned flour.

Melt butter in heavy fry pan. Add beaver tails, cover with a lid and simmer at low heat until tender.

Add sherry, dry mustard, sugar, garlic powder and Worcestershire sauce.

Simmer gently for and additional 20 minutes, basting frequently.

Paul B. | January 15th, 2022

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Tested and True
Wash meat thermometers well with hot soapy water after each insertion into the meat you're testing.