Fried Beaver Tail

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Servings: 1 Difficulty: Intermediate
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A traditional rustic dish featuring tenderized beaver tails in a rich sherry and mustard sauce
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This hearty, traditional recipe transforms beaver tails into a tender, flavorful meal through a meticulous preparation process. The meat is first soaked and simmered to ensure tenderness, then dredged in seasoned flour and sautéed in butter. It is finished with a robust, tangy sauce made from sherry, dry mustard, Worcestershire sauce, and sugar. This dish offers a unique texture and deep, savory flavor profile, perfect for adventurous home cooks looking to explore historic or regional cuisine. It serves as a satisfying main course, best enjoyed with crusty bread to soak up the delicious sauce.

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Fried Beaver Tail

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 189.8

Description

This hearty, traditional recipe transforms beaver tails into a tender, flavorful meal through a meticulous preparation process. The meat is first soaked and simmered to ensure tenderness, then dredged in seasoned flour and saut&# 195;©ed in butter. It is finished with a robust, tangy sauce made from sherry, dry mustard, Worcestershire sauce, and sugar. This dish offers a unique texture and deep, savory flavor profile, perfect for adventurous home cooks looking to explore historic or regional cuisine. It serves as a satisfying main course, best enjoyed with crusty bread to soak up the delicious sauce.

Ingredients

Directions

  1. Skin the beaver tails, clean them thoroughly, and wash well in a solution of salt water.
  2. Soak the tails overnight in cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to the water.
  3. The next day, remove the tails from the brine and wash them again.
  4. Cover the tails with a solution of 2 teaspoons baking soda to 2 quarts of water.
  5. Bring the soda solution to a boil, then reduce heat and simmer for 10 minutes.
  6. Drain the tails and pat them dry.
  7. Mix flour with 1/2 teaspoon salt and 1/4 teaspoon pepper, then dredge the beaver tails in the seasoned flour.
  8. Melt butter in a heavy frying pan and sauté the tails over low heat until tender.
  9. In a small bowl, mix sherry, dry mustard, sugar, and Worcestershire sauce.
  10. Pour the sauce mixture over the beaver tails and simmer gently for 10 minutes, basting frequently.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 189.8kcal
% Daily Value *
Total Fat 12.4g20%
Saturated Fat 7.7g39%
Cholesterol 32.2mg11%
Sodium 17440.7mg727%
Total Carbohydrate 14.0g5%
Dietary Fiber 0.5g2%
Sugars 1.6g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beaver tail, fried, sherry sauce, mustard sauce, traditional, rustic, game meat, sautéed, simmered, worcestershire, butter, flour dredge, soaking, brine, soda bath, comfort food
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