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PostPosted: 18 Mar 2007, 14:09 
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Trapper
Trapper

Joined: 28 Feb 2007, 09:49
Posts: 84
Location: upstate ny.
Quarter and cut the backstraps from one beaver. A young one is best. Trim off any fat, then soak overnight in salt water. Drain and rinse. put the meat in a pot with enough water to cover. Add a bay leaf, one medium sized chopped onion, salt and pepper. Bring to a boil, then reduce the heat, cover and simmer until tender. (about an hour) Remove the meat and discard the bay leaf. Debone the meat and cut, or pull it into bite sized pieces. Add flour to the remaining juice to make gravy, then mix the meat back in. Salt and pepper to taste. Serve hot over noodles or potatos.


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PostPosted: 01 May 2007, 13:10 
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Trapper
Trapper

Joined: 26 Apr 2007, 08:42
Posts: 20
Location: OHIO
Think about it it would be good in stronganoff too!


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