Beaver Tail Soup

1. 1

   Place the beaver tail in the oven and heat at 350u00b0 until the skin puffs and peels.

2. 2

   Remove the tail and boil it in lightly salted water until the meat falls away from the bone.

3. 3

   Discard the bone and cut the meat into cubes.

4. 4

   Return the meat to the stock, add the carrots, potatoes, celery and onion.

5. 5

   Add pepper to taste, garlic powder and bay leaf.

6. 6

   Simmer gently until the carrots are tender.

No additional tips available.