Beaver is a river animal of medium size.He lives in huts, builds dams, swims in the water. Many fans of boat trips saw the beaver: he often sails on the river, not at all frightened of people. Some lucky ones had the honor to watch how this animal jumps into the water with a running start. Do not like it only fishermen and "green": the first - for the noise produced during the bath, and the second - for damage to trees. There is even such a slogan among the representatives of this current: "Kill the beaver - save the tree!"
And it is true, wherever this beast settles, immediately appear gnawed dry trunks. There is no escape from the river "lumberjack"! The photo of the beaver can be seen below.
Before you start to cook something, you need tocorrectly divide the beaver. First, of course, it needs to be gently freshened, gutted and cut into large pieces. There must be considerable caution - in the groin area and near the anus of this beast are glands, the so-called "beaver streams", which in no case can not be damaged, otherwise the meat will be spoiled. After removing them from the carcass, it can be cut into pieces of any convenient size.
Three dishes from the beaver are considered in this article. The first - from meat, the second - from the tail.
For him it will be necessary to cut and cut intopieces of carcass, marinade (preferably - grape wine), onions, any greens and spices such as pepper of different varieties, thyme, coriander, bay leaf, oregano, chilli, marjoram. Also useful olive oil.
First you need to soak the meat in wine (you candilute with vinegar and water), onions and a portion of spices. Marinade should cover it completely. It is recommended to salt. It should be borne in mind that meat should be marinated for at least a day.
Finished pieces should be rubbed with remaining spices, after which it will only be necessary to fry them. Few will refuse such a dish from the beaver!
No less popular are the recipes for cooking the tail of this animal. Yes, yes, this part of the body is not only edible, but also very tasty!
The only difficulty - for a dish of this kindone beaver is not enough. So, the tails of two or three beavers must be cleaned from the skin, cut into small pieces, marinated in wine or vinegar 8 hours. Drain liquid, pour four liters of water, add a glass of rice, onion, salt to taste. Bring to a boil and cook for 20 minutes. Done! Before serving, you can add tomato sauce, parsley and celery.
Recipe two: fried tails
Готовится это блюдо достаточно быстро и просто.For one serving, two tails, promarinated in water with vinegar, are sufficient. First they need to boil in water with two teaspoons of soda for ten minutes. After that, roll in flour, fry over low heat, pour a mixture of wine, mustard, Worcestershire sauce and garlic, hold the frying pan for another ten minutes.
These dishes from the beaver differ original, pronounced taste. They will certainly please game lovers!
