BEANS, BEER AND
BEAVER TAIL
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| Source: |
North American Hunting
Club
"Celebrating Wild Game" p.127, Andi Flanagan, Seward, AK |
| Prep Time |
Varies
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Ingredients |
Utensils |
| 1 beaver tail |
Dutch oven |
| 3 cups dried navy beans |
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| 6 slices bacon |
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| 3/4 cup molasses |
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| 2 1/2 teaspoons dry mustard |
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| 1/4 cup minced onion |
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| 1 clove garlic, minced |
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| 2
teaspoons salt |
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Directions
Skin beaver tail by holding over flame and charring until skin
blisters and comes off in sheets
Cube the meat
Place beans in large Dutch oven and cover with cold water and bring to a
boil
Boil for 5 minutes, remove from heat and let stand for 1 hour
Drain
Add water to cover beans and bring to a boil
Reduce heat, cover and simmer for 1 hour
Drain, reserving liquid and setting beans aside
Chop 3 slices of bacon and place in bottom of Dutch oven
Mix beans with beaver tail and put in Dutch oven
Mix beer, molasses, mustard, onion, garlic and salt and pour over beans,
adding liquid if necessary to cover beans
Place 3 slices whole bacon on top, cover and bake at 250°F for 6 to 8
hours
Add bean liquid, beer or water as needed to keep beans barely covered
Remove lid during last hour of cooking to brown beans
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