How to cook beaver tail

Very valuable is the meat of the beaver. But, oddly enough, the excellent taste is famous for his tail. You should know that in order not to spoil the dish, use meat of young animals, not older than 2-3 years. In the taile old beaver it is very wiry, and probably a little like me.

You will need

• • beaver tails;
  • large saucepan;
  • pan;
  • knife;
  • water;
  • Fig;
  • celery;
  • salt;
  • dried parsley;
  • coriander seeds;
  • sesame seeds;
  • black pepper;
  • red hot pepper;
  • grape wine;
  • rum;
  • dry mustard;
  • rye flour;
  • vegetable oil;
  • olive mayonnaise;
  • potatoes;
  • carrots;
  • kohlrabi;
  • salsify.

Instruction

1. To prepare the soup, take 2-3 beaver tailand soak them for 12 hours. After that clean them from the skin. Cut into small pieces, throw into boiling water. Add chopped onion, 200-250 grams of rice and salt to taste. After 5 minutes, add to the pan finely chopped celery. Once the broth comes to a boil, it should cook, covered, for about half an hour. Before serving soup at a holiday table, sprinkle it with dried parsley, coriander seeds and sesame seeds. Note: coriander seeds have a bit of crush in a mortar and add the black pepper. This is an unusual dish will impress all guests with its taste.
2. There is one easy recipe beaver tailov. Take a red pepper (preferably spicy), 1 tablespoon salt, 50 ml wine, 50 ml rum, 1 teaspoon of dry mustard, a little rye flour, vegetable oil, 2 tablespoons of olive mayonnaise. Peel the skin from the beaver tail and wash it in cold water. Half spoon of salt dissolved in 0,5 l of water, add pepper and mustard, mulled wine and rum. Mix everything thoroughly and leave in this solution the tail of a beaver. Hold it there for 12-15 hours.
3. Drain the solution and remove soaked the tail of a beaver. Roll the tail in the flour and salted, and fry in vegetable oil for 10 minutes. Please note that frying the tail need on low fire covered with a lid.
4. If you want to cook braised tails, then they should be soaked for 10 hours in salt water. Then cut into small pieces, fry in sesame oil. Fry need until Golden brown. Then cut small pieces of potatoes, carrots, kohlrabi, salsify. All vegetables and toasted tails put in a saucepan and add a little broth. Simmer on low heat for 15 minutes. 5 minutes prior to readiness add 3 Laurel leaf to obtain a perfect flavor.