Gourmet: Roast Beaver
The Way We Cooked: Vintage Gourmet
November 1960
Q. Do you know of a way to prepare wild beaver?
Louis Sacco,
Centerville, Iowa
A. First trap your beaver. Then…
Disjoint an 8- to 10-pound beaver and remove all the surface fat. Cover the meat with a solution of 1 quart water and 1 tablespoon…
Well, here’s something I didn’t expect to read on the internet today.
A collection of posts about gardens, cats, law and Brooklyn.
