Title: Fried Beaver Tails
Categories: Game Canadian
Yield: 1 Servings

2		Beaver Tails
1/2	c	Vinegar
1	tb	Salt
2	ts	Soda(Baking Soda?)
1/4	c	Flour(seasoned with salt and
		Pepper)
1/2	ts	Garlic Powder
1/4	ts	Pepper
1/4	c	Butter
1/4	c	Sherry
1	ts	Dry Mustard
1	ts	Sugar
1	ts	Worcestershire Sauce

Skin Tails; clean thouroughly and wash well in a solution of salt water. Let soak overnight in cold water to cover, adding vinegar + salt to water. Next day, remove from brine, wash, then cover with solution of 2 tsp. soda to 2 qts. water.

(This does not sound complete, how long do you leave them covered in this solution? I guess you'll have to improvise a time)

Dredge Tails in seasoned flour. Melt Butter in heavy skillet, and saute' tails at med. low heat until tender. Mix sherry with mustard, sugar, garlic powder, and Worcestershire sauce. Add to tails, and simmer gently for 10 minutes, basting frequently.

from "Northern Cookbook", 1973, which was edited by a person in the Indian Affairs Department of Canada. From: heicz@netcom.ca(Henry Robert Heiczereder) Henry

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