Sweet Pickled Beaver

Ingredients

1 each beaver, skinned, cleaned
1/2 cup vinegar
1 tablespoon salt
2 teaspoons soda
2 tablespoons dry mustard
3 tablespoons mixed pickling spice
1 teaspoon cinnamon
1/2 teaspoon cloves ground
1/2 cup brown sugar
1/2 cup white wine dry or apple juice
1 cup pineapple juice
1 x pineapple juice and grated rind of 1 lemon

Directions
1. Wash beaver thoroughly with salt water, then let soak overnight tablespoon salt to the water 2. The next day, remove the beaver from the brine, wash and cover with a solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes.

3. Drain and rinse the beaver, then place it in a clean pot. Add water just to cover. Sprinkle mixed pickling spice on top, bring to a boil, reduce heat and simmer 20 minutes.

4. Drain and rinse beaver, pat dry and place in a roaster.

5. Mix mustard, spices, sugar, wine and fruit juices and spread

6. Cover and roast at 325 degrees F. until tender, basting frequently.

I heard when you pat the beaver dry, as you suggested, it isn't as good. A moist beaver always is sweeter. Of course I wouldn't know since I've never eaten beaver myself. It isn't something I would find tasty.