Number of Servings: 8-10
1 Beaver tail
1 can baked beans (1 1/2 pounds)
1 tablespoon liquid smoke
1 cup mayonnaise
Take beaver tail, with skin on, wash good and then put on greased pan and roast in oven at 350 degrees F for 20-30 minutes (until skin puffs up and separates from the meat).
Let it cool in freezer compartment of refrigerator but do not freeze.
Remove skin and discard.
Finish the meat in oven and put aside, make sure it is fully cooked (145 degrees F internal temperature).
Put beans in a pot and add liquid smoke. Heat until hot, not boiling, and remove from stove. Chop beaver tail into 3/4 - 1 inch cubes, mix with mayonnaise.
Now mix the chopped beaver tail into the beans and serve.
Notes & Variations:
A second method of removing the skin is to place the tail on a barbecue rack and heat over hot coals or flame. Cool, skin and then cook. Care must be taken with this method in that with so much oil in tail, it will catch fire and burn like a torch.
Contributor: Jerry Zeitler, RRGC
Beaver tail meat is white, gelatinous and full of nourishing oil.