Ingredients

Qty	unit	Ingredient
1	whole	Beaver skinned, cleaned
1/2	cup	Vinegar
1	tablespoon	Salt Ingredient Info Salt Table salt is a natural at bringing out food's flavours and aromas. Its fine, uniformly-shaped crystals make it the best.. Read more...
2	teaspoons	Baking Soda
3	tablespoons	Pickling Spice
2	tablespoons	Dry Mustard
1	teaspoon	Cinnamon Ingredient Info Cinnamon Cinnamon is a spice obtained from the inner bark of several tree species. Shavings of bark from the cinnamon tree are pr.. Read more...
1/2	teaspoon	Ground Cloves Ingredient Info Ground Cloves These dried, unopened flower buds give a warm aroma and pungency to foods, but should be used with care as the flavor ca.. Read more...
1/2	cup	Brown Sugar Ingredient Info Brown Sugar Brown sugar has a distinctive brown color due to the addition of molasses to refined sugar crystals. Different colour.. Read more...
1/2	cup	Dry White Wine
1	cup	Pineapple Juice
1	large	Lemon peel and juice

Directions:

Wash beaver thoroughly with salt water.

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

The next day, remove the beaver from the brine. Wash well and transfer to a large, cooking vessel.

Cover with a solution of 2 teaspoons baking soda to 2 quarts of water. If the water doesn't cover the beaver, it's 2 teaspoons baking soda to 2 quarts of water.

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

Drain and rinse the beaver, then place it in a clean pot. Add water just to cover.

Sprinkle mixed pickling spice on top, bring to a boil, reduce heat and simmer 20 minutes.

Drain and rinse beaver, pat dry and place in a roaster.

In a bowl mix dry mustard, cinnamon, cloves, brown sugar, wine, pineapple juice, lemon juice and lemon peel. Spread over the beaver.

Cover and roast in a preheated 325°F oven until tender, basting frequently, about 6 hours.

Paul B. | February 22nd, 2022