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
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.