Text 12844, 63 rader
Skriven 2011-06-29 06:36:00 av DAVE DRUM (1:261/1381)
Ärende: GAME 454
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beaver Information
 Categories: Game, Ethnic
      Yield: 1 Servings
 
      1    Information
 
  From "Northern Cookbook" edited by Eleanor Ellis, Indian
  Affairs and Northern Development, Ottawa 1973.
  
  The industrious beaver is the largest rodent on the North
  American Continent, and is found in all the waterways of the
  forested areas of the north. Its rich brown fur has long
  been prized by trappers and hunters, and the search for
  beaver pelts instigated much of the early exploration of the
  continent. Because of its contribution to the development of
  our Dominion, the beaver has been chosen as an emblem of
  Canada.
  
  If the beaver pelt is to be prepared for market, care should
  be taken in skinning the animal. Lay the beaver on its back
  in a clean place and cut off the legs at the first joints.
  Then, with a sharp knife, slit the pelt, starting at the
  lower lip. Insert the knife in this slit and, with the sharp
  edge up, cut the pelt in a straight line down the belly to
  the vent. Work out from this centre line cut and, with short
  strokes, separate the skin from the flesh. Carefully pull
  the legs through the skin, leaving four round holes in the
  pelt. Cut off the tail where it meets the fur. Skin
  carefully around the eyes and cut the ears close to the
  skull. Finish removing the pelt, taking as little flesh and
  fat with it as possible, then lay it on a flat surface, fur
  side down, and sponge off all the blood marks with lukewarm
  water.
  
  Complete directions for stretching and cleaning pelts are
  available from the Game Management Officers.
  
  Beaver meat is dark red, fine grained, moist and tender, and
  when properly prepared, is similar in flavour to roast pork.
  
  Cut the head from the carcass and eviscerate the animal as
  follows: Make a cut through the thin layer of meat from the
  breastbone to the vent, encircling the vent, and being
  careful not to puncture the intestines. Lay the body cavity
  open, and remove the viscera by grasping them above the
  stomach and pulling down and out from the body cavity.
  
  Carefully cut out the tiny musk glands from under the skin
  on the insides of the legs and be sure to remove the castor
  gland under the belly near the tail. Trim off all the fat,
  then wash the carcass thoroughly with warm water.
  
  Typos by Bert Christensen

  Uncle Dirty Dave's Archives
 
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