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.
This month at Life and Times, join us for a special screening of Before Wyoming: The West in 1776, directed by Geoff O'Gara. The documentary explores the overlooked history of the Northern Rockies and Great Plains during the American Revolution.
After the film, enjoy a complimentary light meal and discussion. Village bus transportation will be available from Baggs. We hope you'll join us for an evening of history, conversation, and community!
