Beaver Pot Roast

2 pounds boned beaver

1/4 pound salt pork, diced

1-1/2 cups boiling water

4 carrots

4 small white turnips

4 potatoes

2 large onions

1 tablespoon salt

1/2 teaspoon pepper

1 bay leaf

1 teaspoon Worcestershire sauce

Cut beaver into two inch squares and roll in flour mixed with salt and pepper. Fry salt pork in a dutch oven or heavy frying pan and sear beaver cubes in drippings. Add boiling water, cover and cook at low heat until meat is almost tender (about one hour). Place vegetables around meat, cover and cook until meat and vegetables are done (about 45 minutes). Place meat on a platter and arrange vegetables around meat. If you wish, thicken the liquid and make into a gravy and serve hot with meat.

Copyright 1998-2014 Stephen Ricciardelli