Scald the tail well. Scrape off the black scales with a knife and singe the hair. Cook in a heavy black kettle until tender, pouring off the water several times. Remove the white and gelatinous meat from the tail bones.
Beaver tail may be served in several ways:
Serve whole on a platter with lemon and butter sauce
Cut into cubes and add to navy been soup. Salt and pepper generously.
Pack cooked tail into crock. Cover with pickling brine and let stand overnight. This works especially well to disguise the strong flavor a beaver will have when he feasts on willows.