BBQ Beaver Tails
Beaver Tails recipe
Yield
32 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beaver tails
|
* |
| 1 | each |
onions
|
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
prepared mustard
|
|
| 1 | cup |
sherry
|
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 3 | cups |
barbecue sauce
|
|
|
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beaver tails
|
* |
| 1 | each |
onions
|
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
prepared mustard
|
|
| 237 | ml |
sherry
|
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 7.1E+2 | ml |
barbecue sauce
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Place whole beaver tails on barbecue or oven broiler rack until scaly skin blisters.
Let cool in freezer compartment.
Remove cold blistered skin and discard.
Put white meat aside.
In shallow roasting pan, sauté onion in butter until clear, stir in mustard to coat onions, then stir in sherry, tabasco sauce and half of barbecue sauce, making sure bottom of pan is covered.
Spread out beaver tails in pan, cover with remaining barbecue sauce, sprinkle with cheese, and bake in 450-degree oven for 45 minutes.
Serve hot with wild or ordinary rice topped with generous spoonfuls of remaining sauce.
