Beans, Beer and Beaver Tail
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Posted by Hal Neumann (+9335) 10 years ago
Beans, Beer and Beaver Tail

1 beaver tail
3 cups dried navy beans
1/2 lb bacon
1 qt. beer
1/2 cup molasses
1/4 cup brown sugar
21/2 tsp. dry mustard
2 tsp powdered nutmeg
2 tsp ground ginger
2 tsp dried oregano
1 medium to large onion, minced
3 clove garlic, minced
2 tsp. salt



Soak beans overnight in cold water. Simmer the beans in the same for 1 hour. Drain and reserve the liquid.

Preheat oven to 325 degrees F

Skin beaver tail by holding over flame or place under oven broiler until skin blisters and comes off in sheets. Cube the meat.

Cube bacon into 1 inch squares.

Brown bacon in Dutch oven or heavy 4 quart casserole dish. Remove bacon, Brown cubed beaver in bacon dripping. Drain bacon & beaver on paper towels. Discard bacon grease.

Place beans, bacon, and beaver cubes in Dutch oven.

In a saucepan combine the beer, molasses, cup brown sugar, onion, garlic, spices, & oregano. Bring to a boil.

Pour the sauce over beans and stir well. Add reserved cooking fluid, if needed to cover beans

Cover the bean pot and place in preheated oven. Bake for 3 hours (or until beans are tender). Check once an hour to make sure the beans aren't drying out - top off with reserved cooking fluid or beer, if needed.
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Posted by Bob Netherton II (+1907) 10 years ago
MMMMMMMMMMM! Tail of giant rodent.
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Posted by Hal Neumann (+9335) 10 years ago
Come on . . . Share your recipe Bob ; -)
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Posted by Beer Man (+11) 10 years ago
1 quart of Beaver Creek Pale Ale.....to drink, may make this easier to digest
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Posted by Richard G Flor (+214) 7 years ago
I spotted a baby beaver out at Spotted Eagle today. It's tail was about two inches long and almost as wide. The body wasn't much bigger if at all. He was movin along at a pretty good clip, going about 5 feet before resting. Cute little devil!
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Posted by frank (+281) 7 years ago
id eat it!!! might not be caviar and champane but id bet it tastes better!!!!!!
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Posted by Shu (+1642) 7 years ago
Sounds like an interesting recipe, and I would try it. I wonder, though - do all those strong-flavored ingredients: mustard, bacon, molasses, beer, etc., overpower the flavor of the beaver meat so it cannot be tasted? What's your take, Hal?
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Posted by Hal Neumann (+9335) 7 years ago
Shu, the seasonings will not overpower the taste of the beaver. Trust me.
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Posted by Gunnar Emilsson (+13661) 7 years ago
Hal sounds like a man who has tasted a lot of beaver in his time.

Hal, Lewis & Clark would be proud of you.
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Posted by Wendy Wilson (+6167) 7 years ago
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Posted by Bridgier (+8278) 7 years ago
I had to explain to a foreign co-worker of mine that this was a traditional dish in the US, mainly eaten as part of a birthday celebration and/or Mother's Day.
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Posted by Steve Allison (+972) 7 years ago
Is the taste similar to alligator? Their diets are so just wondering.
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