Sweet pickled beaver

Yield: 1 servings

1 Beaver, skinned and


1/2 cup Vinegar

1 tbsp Salt

2 tbsp Soda

2 tbsp Dry mustard

3 tbsp Mixed pickling spice

1 tbsp Cinnamon

1/2 tbsp Ground cloves

1/2 cup Brown sugar

1/2 cup Dry white wine or apple


1 cup Pineapple juice

Juice and grated rind of

-1 lemon


Wash beaver thoroughly with salt water, then let soak overnight in enough cold water to cover, adding ½ cup vinegar and 1 tablespoon salt to the water The next day, remove the beaver from the brine, wash and cover with a solution of 2 teaspoons soda to 2 quarts of water.

Bring to a boil, reduce 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.

Mix mustard, spices, sugar, wine and fruit juices and spread over beaver.

Cover and raoast at 325 °F.

Until tender, basting frequently.