ROAST
BEAVER
|
|
| Source: |
Justin Oxford |
| Prep Time |
Varies
|
|
Ingredients |
Utensils |
| 1 beaver |
5-6 gallon bucket |
| 1.25 pounds rock salt |
grill |
| water |
|
|
spices |
|
Directions
Skin beaver, remove tail head and tail (save tail for other recipe)
Place carcass in large bucket (5-6 gallon), cover with water and add 1.25
pounds of rock salt
Let stand overnight
Drain, and repeat for 3 days
On fourth day, rinse well
There is no reason to season with anything else, but you may flavor to taste
with cayenne, garlic, or any other hearty spice
Fire up the Weber and cook over indirect medium heat until it pulls easily
from bone
Tastes like a cross between great roast beef and moist turkey
Enjoy |
|
