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alrighty..on another note...whats everyone eating

Discussion in 'The Lounge' started by bryguy00b, Jun 21, 2003.

  1. bryguy00b

    bryguy00b 3/4 ton status

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    im hungry..give me some ideas.. /forums/images/graemlins/rolleyes.gif /forums/images/graemlins/grin.gif
     
  2. laketex

    laketex 3/4 ton status

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    beaver's pretty good late at night like this. Speaking of which....I'm off to bed. Later!!! /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/rotfl.gif
     
  3. bryguy00b

    bryguy00b 3/4 ton status

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    /forums/images/graemlins/rotfl.gif i knew that was comin..
     
  4. Bubba Ray Boudreaux

    Bubba Ray Boudreaux 1 ton status

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    Hmmmmmmmmmmmmmm....................

    Beaver, it's what's for dinner /forums/images/graemlins/thumb.gif
     
  5. Bubba Ray Boudreaux

    Bubba Ray Boudreaux 1 ton status

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    [ QUOTE ]
    /forums/images/graemlins/rotfl.gif i knew that was comin..

    [/ QUOTE ]

    A comin Beaver is always a good thing.
     
  6. uglychevyZZ4

    uglychevyZZ4 3/4 ton status

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    [ QUOTE ]
    im hungry..give me some ideas.. /forums/images/graemlins/rolleyes.gif /forums/images/graemlins/grin.gif

    [/ QUOTE ]

    Beaver in Sour Cream

    1 Beaver, skinned and cleaned
    1/2 c Vinegar
    1 tb Salt
    2 qt Water
    2 ts Soda
    1/2 c Flour
    1 ts Salt
    1/4 ts Paprika
    1/4 c Butter
    1 md Onion, sliced
    1/2 c Water
    1 c Sour cream


    Soak beaver overnight in solution of 1/2 cup vinegar and 1 tablespoon salt in cold water to cover.

    The next day, remove the beaver from the brine, wash and cover with solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes.

    Drain and rinse beaver and cut into serving pieces.

    Dredge each piece of meat thoroughly in the seasoned flour.

    Melt butter in a heavy fry pan and brown the pieces of meat.

    Transfer meat to a greased casserole, slice onions over top, add water and bake at 325 degrees F. until tender.

    When meat is almost tender, add 1 cup sour cream to the casserole. Stir well and continue cooking until tender. Serves 4.
     
  7. uglychevyZZ4

    uglychevyZZ4 3/4 ton status

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    Beaver Tail

    1 Beaver tail


    Roast beaver tail over campfire, cut it open and pull the skin off. (This makes a very rich meat.)
     
  8. uglychevyZZ4

    uglychevyZZ4 3/4 ton status

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    Beaver Tail A la Denny

    4 Beaver tails
    1 Onion
    1 tb Butter
    2 tb Prepared mustard
    1 c Sherry
    1 ds Tabasco sauce
    3 c Barbecue sauce
    Grated parmesan cheese


    Place whole beaver tails on barbecue or oven broiler rack until scaly skin blisters. Let cool in freezer compartment. Remove cold blistered skin and discard. Put white meat aside. In shallow roasting pan, saute onion in butter until clear, stir in mustard to coat onions, then stir in sherry, tabasco sauce and half of barbecue sauce, making sure bottom of pan is covered. Spread out beaver tails in pan, cover with remaining barbecue sauce, sprinkle with cheese, and bake in 450-degree oven for 45 minutes. Serve hot with wild or ordinary rice topped with generous spoonfuls of remaining sauce.
     
  9. bryguy00b

    bryguy00b 3/4 ton status

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    mmm sounds good!
     
  10. bryguy00b

    bryguy00b 3/4 ton status

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    /forums/images/graemlins/eek.gif /forums/images/graemlins/rotfl.gif
     
  11. uglychevyZZ4

    uglychevyZZ4 3/4 ton status

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    1 Beaver tail
    1 Onion, chopped
    Salt & Pepper
    Pot of beans


    Blister tail over fire until skin loosens (or dip into boiling water for a couple minutes). Pull of skin. Cut up meat and boil with a pot of beans. Add salt and pepper to taste. Add chopped onions to enhance flavor. Beaver tail is also good roasted over a campfire or in the oven.
     
  12. uglychevyZZ4

    uglychevyZZ4 3/4 ton status

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    Boiled Beaver

    Hind quarter of beaver
    1 lg Onion
    3 Carrots, sliced
    2 ts Salt
    Water


    Boil beaver for 1/2 hours. Drain and rinse. Repeat method twice. Cover with water again then add remaining ingredients. Cover and boil until tender. Dispose of vegetables as they will hold most of the wild taste from the beaver.
     
  13. uglychevyZZ4

    uglychevyZZ4 3/4 ton status

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    Fried Beaver Tail

    2 Beaver tails
    1/2 c Vinegar
    1 tb Salt
    2 ts Soda
    1/4 c Flour
    1/2 ts Salt
    1/4 ts Pepper
    1/4 c Butter
    1/4 c Sherry or cooking wine
    1 ts Dry mustard
    1 ts Sugar
    1 tb Worcestershire sauce


    Skin beaver tails, clean thoroughly and wash well in a solution of salt water. Let soak overnight in cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to water.

    The next day, remove from the brine, wash, then cover with solution of 2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and simmer 10 minutes. Drain.

    Dredge beaver tails in seasoned flour.

    Melt butter in heavy fry pan and saute tails at low heat until tender.

    Mix wine with mustard, sugar, garlic powder and Worcestershire sauce.

    Add to beaver tails and simmer gently for 10 minutes, basting frequently.
     
  14. uglychevyZZ4

    uglychevyZZ4 3/4 ton status

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    Sweet Pickled Beaver

    1 Beaver, skinned and cleaned
    1/2 c Vinegar
    1 tb Salt
    2 ts Soda
    2 tb Dry mustard
    3 tb Mixed pickling spice
    1 ts Cinnamon
    1/2 ts Ground cloves
    1/2 c Brown sugar
    1/2 c Dry white wine or apple juice
    1 c Pineapple juice
    Juice and grated rind of 1 lemon


    Wash beaver thoroughly with salt water, then let soak overnight in enough cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to the water

    The next day, remove the beaver from the brine, wash and cover with a solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes.

    Drain and rinse the beaver, then place it in a clean pot. Add water just to cover. Sprinkle mixed pickling spice on top, bring to a boil, reduce heat and simmer 20 minutes.

    Drain and rinse beaver, pat dry and place in a roaster.

    Mix mustard, spices, sugar, wine and fruit juices and spread over beaver.

    Cover and raoast at 325 degrees F. until tender, basting frequently.
     
  15. bryguy00b

    bryguy00b 3/4 ton status

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    /forums/images/graemlins/rotfl.gif /forums/images/graemlins/rotfl.gif
    are these real!?
     
  16. uglychevyZZ4

    uglychevyZZ4 3/4 ton status

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    Hmmmmm, a good man ALWAYS knows what to do with his Beaver /forums/images/graemlins/thumb.gif
     
  17. uglychevyZZ4

    uglychevyZZ4 3/4 ton status

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    yep, for real, along with about 5,000 more /forums/images/graemlins/thumb.gif
     
  18. muddysub

    muddysub 1 ton suburban status Staff Member Moderator GMOTM Winner

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    wendys classic triple! /forums/images/graemlins/thumb.gif /forums/images/graemlins/thumb.gif
     
  19. uglychevyZZ4

    uglychevyZZ4 3/4 ton status

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  20. bryguy00b

    bryguy00b 3/4 ton status

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    haha oh great! /forums/images/graemlins/rotfl.gif
     

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