Here are 2 recipes, the first one is more than likely how the fur trade era trappers fixed it...
Title: Beaver Tail (jvn)
Categories: Meats
Yield: 1 servings
1 Beaver tail
Roast beaver tail over campfire, cut it open and pull the skin off. (This
makes a very rich meat.)
:source: Yukon Cookbook by Leona Kananen
Title: Fried Beaver Tail
Categories: Game, Canadian
Yield: 1 servings
2 Beaver tails 1/4 t Pepper
1/2 c Vinegar 1/4 c Butter
1 T Salt 1/4 c Sherry or cooking wine
2 t Soda 1 t Dry mustard
1/4 c Flour 1 t Sugar
1/2 t Salt 1 T Worcestershire sauce
1. Skin beaver tails, clean thoroughly and wash well in a solution of
salt
water. Let soak overnight in cold water to cover, adding 1/2 cup
vinegar and 1 tablespoon salt to water.
2. The next day, remove from the brine, wash, then cover with
solution of
2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and
simmer 10 minutes. Drain.
3. Dredge beaver tails in seasoned flour.
4. Melt butter in heavy fry pan and saute tails at low heat until
tender.
5. Mix wine with mustard, sugar, garlic powder and Worcestershire
sauce.
6. Add to beaver tails and simmer gently for 10 minutes, basting
frequently.
From "Northern Cookbook" edited by Eleanor A. Ellis, Indian Affairs
and Northern Development, Ottawa 1973.
Mmmmm
