Follow these steps for perfect results
Beaver tail
marinated
Red-Wine Marinade
basic
Vinegar
Salt
seasoned
Flour
seasoned
Egg
beaten
Extra virgin olive oil
Bread crumbs
seasoned
Butter
melted
Marinate beaver tail in Basic Red-Wine Marinade for 24 hours; then dry the tail.
Simmer the marinated tail in water, adding vinegar and salt, until nearly done.
Dry the tail again.
Dust with seasoned flour.
Dip in egg beaten with a little extra virgin olive oil.
Coat with seasoned bread crumbs.
Place onto a greased rack.
Pour melted butter over the tail.
Roast at 350 degrees until browned and cooked through.
Expert advice for the best results
Ensure the beaver tail is thoroughly marinated for best flavor.
Adjust seasoning to taste.
Everything you need to know before you start
15 minutes
Marinade can be prepared a day in advance.
Serve sliced beaver tail on a platter, drizzled with pan juices.
Serve with roasted vegetables.
Accompany with a hearty bread.
Cabernet Sauvignon or Merlot
Discover the story behind this recipe
Historically consumed by indigenous peoples and early settlers.
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