The beaver’s tail should be soaked in cold water overnight. Then change the water, peel off the “scaly” layer of skin from the tails and cook for an hour, for broth – 1,5-2 hours. An old beaver’s tail is boiled for half an hour longer.
How to cook beaver tails
Some people, little familiar with game cooking and hunting, throw away the beaver’s tail, not realizing that it turns out to be a very tasty dish if prepared correctly. First you need to singe the tail with a blowtorch or a torch, or simply pour over it with boiling water. 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 put everything in 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 we 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 smell, which should be interrupted with sour cream and herbs.
If the beaver has a smell, then soak it in a weak vinegar solution for 3-4 hours.