Advice 1: 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.
How to cook beaver tail
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.

Advice 2 : How to cook beaver meat

Beaver meat is not as popular as other game, however, is a delicious and healthy product. In cooking is used for meat two to three years animals. When cutting the main thing - not to touch the iron, emit a fatal odor, the so-called beaver jet.
How to cook beaver meat
You will need
    • 400 g of beaver meat (ribs);
    • 1 lemon;
    • 1 onions;
    • 2 carrots;
    • 1 Apple;
    • 3 tbsp. butter;
    • 1 head of garlic;
    • 5-7 sprigs of thyme;
    • 100 ml sour cream;
    • salt
    • ground black pepper.
Instruction
1
Have the carcass of a beaver, scrape the meat of the film and rinse thoroughly. Drain and chop the carcass in small pieces 4 cm long, ribs cut in half and divide into pieces of several ribs. Clean the garlic from the skins, half the cloves and finely chop with a knife, the second you need it later.
2
Wash the lemon, cut it in half, squeeze each half juice, there should be about 1 Cup. Take a deep enamel or glass bowl, put the meat, add the garlic, pour lemon juice and mix thoroughly to evenly distribute the garlic and juice.
3
Add salt, sprinkle freshly ground black pepper (or other spices to taste) and mix again. Cover the bowl with cling film or a lid and refrigerate for 5-6 hours.
4
Wash and peel the carrots, cut into large wheels 2-3 centimeters long, wash onion and cut into quarters and each quarter into two halves. Heat in a skillet 3 tablespoons of butter and fry the pieces of onions on all sides until Golden color, put in separate bowl and sprinkle with salt and pepper to taste.
5
Take a large cast iron cauldron or pan with high sides and pour on the bottom layer of vegetable oil is approximately 0.5-1 cm, rascality it on fire, and quickly fry the pieces of meat the beaver on all sides until browned. If all the meat at the same time is not placed into the cauldron in one layer, fry it a little.
6
Add to the meat chopped carrots, stir and sauté with carrots for 10 minutes, add onions, stir and simmer for another 15 minutes. Wash and peel the Apple, slice the rest of the garlic and coarsely chop the Apple.
7
Add into the cauldron 1-1. 5 cups of boiling water and stir, simmer for another 10 minutes. Clean the thyme from the stems, chop them into pieces of 0.5-1 cm long. Add apples, garlic, thyme, stir and simmer for another 5 minutes, add 100 ml of sour cream, reduce heat to low and simmer for another 20 minutes. Serve with fried potatoes.

Advice 3 : 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.
How to cook beaver tail
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.
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