Roast Beaver Michigan
Originally published November 1960
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 baking soda and parboil it for 10 minutes. Drain the meat, cover it with strips of bacon and onion rings, and roast it in a moderate oven (350° F.) until it is well done. Season the roast with salt and pepper to taste.
Originally Published November 1942
Originally Published October 1950
Squirrel in Cider
Originally Published October 1954
Originally published October 1954
When ready to cook, dry the pieces of hare, dust them lightly with flour, and sauté in 1/3 cup hot butter or good fat until well browned on all sides. Drain the excess fat from the pan. Strain the marinade, dilute it with 1/2 cup hot water, and pour it over the meat to cover. Bring the liquid to a boil, cover the pan tightly, and simmer the hare for about 40 minutes, or until the meat is tender. Add salt and pepper to taste and a little sugar if desired.
Arrange the meat on a heated platter and pour over it the gravy, strained and thickened with a little flour if necessary. Serve with potato dumplings.