Beaver With Wine And Shallots - cooking recipe

Ingredients

6 lb. trimmed beaver meat
1 whole onion
2 shallots (whole)
1/4 c. chopped scallions
1/4 to 1/3 c. leeks, coarsely chopped
4 cloves garlic
1 tsp. tarragon
2 1/2 c. vermouth or other dry white wine
1/2 c. chopped onion
1/2 c. coarsely chopped shallots
1 whole bulb garlic, unpeeled
3 oz. brandy

Preparation

Cut beaver into large chunks and parboil in large kettle with water to cover.
Add whole onion, whole shallots, chopped scallions, chopped leeks, 4 cloves garlic and tarragon.
Cover and simmer over low heat for 2 1/2 hours.