Sprinkle serving size pieces of beaver with seasoned salt. Mix Dale's, liquid smoke and water in large cast-iron skillet and bring to simmer.
Add beaver pieces to skillet and cook until tender.
Remove.
Clean skillet.
Add bacon drippings and reheat. Batter cooked pieces of beaver in flour and return to skillet. Fry to a golden brown.
Clean beaver and be sure curnels under legs are out; take off all fat.
Cut in pieces; wash good.
Put in a pan a layer of beaver, a layer of onions and sprinkle heavy with salt.
Continue this way until pan is full.
Let stand overnight.
Rinse thoroughly.
Put a layer of meat and brush with plum jelly. Continue until roaster is full.
Bake at 350\u00b0 for 4 to 5 hours or until done.
Remove excess fat from beaver; rub with salt and pepper to taste.
Place in small roaster or roasting bag together with chunks of onion and green pepper; add 2 cans of beer.
Roast at 350\u00b0 for 2 hours or until done.
Time will depend upon size of beaver.
Remove from bone to serve.
Place beaver in a medium baking dish.
Cover beaver with barbecue sauce.
Add salt and pepper and bake for 2 hours at 350\u00b0.
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.
A 10 to 12 pound dressed young beaver will fit whole in a roaster.
For larger carcasses, cut into 4 to 6 pieces.
Place on rack to keep off the bottom of the pan.
Salt and pepper.
Grind beaver, potatoes and onion in a food grinder.
Add garlic powder, salt and pepper to taste and the Worcestershire sauce.
Mix well and form into patties.
Boil beaver for 15 minutes in a weak solution of soda (1 teaspoon per quart).
Remove from water, rub with salt and pepper. Cover with onion and bacon slices inside and out.
Roast at 350\u00b0 about 2 hours or until tender.
Cut beaver into serving size portions.
Remove fat and boil until tender.
Drain, season with salt and pepper.
Fry with bacon slices.
Place the beaver tail in the oven and heat at 350\u00b0 until the skin puffs and peels.
Remove the tail and boil it in lightly salted water until the meat falls away from the bone.
Discard the bone and cut the meat into cubes.
Return the meat to the stock, add the carrots, potatoes, celery and onion.
Add pepper to taste, garlic powder and bay leaf.
Simmer gently until the carrots are tender.
Wash beaver and boil with pickling spices for 30 minutes. Take meat out of water and place in baking pan.
Slice up onion and place over meat.
Salt, pepper and garlic meat.
Bake 1 hour at 350\u00b0, stirring occasionally.
Then take barbecue sauce, Lea & Perrins, mix together and pour over meat.
Bake 1 1/2 more hours at 300\u00b0.
Skin beaver tail; wash and put into a pot of water.
Bring to boil.
Add 2 bay leaves and simmer for 2 hours.
Let cool.
Heat oil in skillet.
Cut tail into slices.
Salt and pepper to taste. Roll in flour and fry in hot oil until golden brown.
Really tastes great.
Cut beaver into serving size pieces.
Dredge in salt and peppered flour and brown in hot oil in a stew pot.
Add bay leaves, garlic powder, tomatoes and some water.
Cover and cook until meat is nearly done.
Add vegetables and cook further until carrots are tender.
Add cabbage and garlic; cook about 10 minutes longer.
The stew may be thickened by adding a flour and water paste.
*Season flour with black pepper, salt, savory, rosemary and thyme, then add flour mix to stew.
Heat the tail in a moderately warm oven (about 300\u00b0), until the skin puffs and peels off.
Boil until the meat is easily removed from the bone.
Cut meat into cubes, salt and pepper.
Dip into egg and then flour.
Fry in hot oil until golden brown.
iracle Whip, sandwich spread, and Beaver's Sweet Hot Mustard and
Skin, wash, clean and dry the tail.
Cook in half water and vinegar until it is tender.
Remove it from the pan.
Cut into suitable pieces.
Dip in beaten egg and roll in breadcrumbs.
Fry in hot butter or other fat until a golden brown.
rown.
Serve with additional Beaver Hot Sweet Mustard and ketchup
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener