How to cook beaver tails
Some people who are not familiar with game preparation and hunting throw away the beaver's tail, not realizing that it makes a very tasty dish if prepared correctly. First, you need to singe the tail with a blowtorch or a torch, or simply pour boiling water over it. Then peel the skin to white, wash it well. Then we cut the tail into pieces with a knife, fry on both sides in vegetable oil.
Then add chopped onions and carrots and fry over low heat. Then we transfer everything to a saucepan, fill it with water and simmer over low heat for about an hour. We try the meat with a fork, if it is tough, then simmer for another hour until cooked. Then add spices and simmer for another 15 minutes. The dish is ready!
About the taste of beaver tail
Beaver flavor is something between goose and beef. Delicious, meaty, not very fatty. Like any game, it has rather fibrous meat and, when peeled, has a white flesh. The tail is, of course, one of the fattest parts, but it can be boiled in soup.In addition to broths, stews, salads, and snacks are prepared from the beaver's tail. It can have a strong odor, which should be interrupted with sour cream and herbs.
If the beaver has a smell, then soak it in a weak solution of vinegar for 3-4 hours.