Beaver meat is considered very valuable. But, oddly enough, its tail is famous for the most excellent taste. You should know that in order not to spoil the dish, you need to use the meat of young animals, no older than 2-3 years. In the tail of the old beaver, it is very wiry, and probably few people will like it.
It is necessary
-
- beaver tails;
- large saucepan;
- pan;
- knife;
- water;
- rice;
- celery root;
- salt;
- dried parsley;
- coriander seeds;
- sesame seeds;
- black allspice;
- red hot pepper;
- grape wine;
- rum;
- dry mustard;
- Rye flour;
- vegetable oil;
- olive mayonnaise;
- potatoes;
- carrot;
- kohlrabi;
- salsify.
Instructions
Step 1
To make soup, take 2-3 beaver tails and soak them for 12 hours. Then peel them off. Cut into small pieces, toss in boiling water. Add chopped onions, 200-250 g of rice and season with salt to taste. After 5 minutes, add finely chopped celery to the pan. After the broth boils, it must be boiled, covered with a lid, for about half an hour. Sprinkle the soup with dried parsley, coriander and sesame seeds before serving it on the festive table. Please note: the coriander seeds need to be crushed a little in a mortar and black allspice added. This unusual dish will amaze all guests with its taste
Step 2
There is another simple recipe for making beaver tails. Take red pepper to taste (preferably hot), 1 tablespoon of table salt, 50 ml of grape wine, 50 ml of rum, 1 teaspoon of dry mustard, a little rye flour, vegetable oil, 2 tablespoons of olive mayonnaise. Peel the beaver tail from the skin and wash it in cold water. Dissolve half a spoonful of salt in 0.5 liters of water, add pepper and mustard, warmed up wine and rum. Mix everything thoroughly and leave the beaver tail in this solution. Keep it there for 12-15 hours.
Step 3
Drain the solution and take out the soaked beaver tail. Dip the tail in flour and, with salt, fry in vegetable oil for 10 minutes. Please note that you need to fry the tail over low heat, covering it with a lid.
Step 4
If you want to cook stewed tails, then you need to soak them for 10 hours in salt water. Then cut into small pieces, fry in sesame oil. Fry until golden brown. Then cut the potatoes, carrots, kohlrabi, goatbeard into small pieces. Place all vegetables and fried tails in a saucepan and add a little broth. Simmer over low heat for 15 minutes. Add 3 bay leaves 5 minutes before cooking for a great aroma.
