- 1 beaver; skinned & cleaned
- 1/2 cup vinegar
- 1 tbsp. Salt
- 2 tsp. soda
- 2 tbsp. dry mustard
- 3 tbsp. mixed pickling spice
- 1 tsp. Cinnamon
- 1/2 tsp. ground cloves
- 1/2 cup brown sugar
- 1/2 cup dry white wine or apple juice
- 1 cup pineapple juice
Wash beaver thoroughly with salt water, then let soak overnight in enough cold water to cover, adding vinegar and salt to the water.
The next day, remove the beaver from the brine, wash and cover with a solution of soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes.
Drain and rinse the beaver, then place it in a clean pot. Add water just to cover. Sprinkle mixed pickling spice on top, bring to a boil, reduce heat and simmer 20 minutes.
Drain and rinse beaver, pat dry and place in a roaster.
Mix mustard, spices, sugar, wine and fruit juices and spread over beaver.
Cover and roast at 325 degrees F. until tender, basting frequently.