Beaver skinned, cleaned
Lemon peel and juice
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