Quote:

---

Years ago, people used to shoot coots (pouldeau - sea chicken) which taste fishy. They soaked the meat in either milk or salt water for 24 hours, washed the meat, and then cooked it. Apparently the soaking helped neutralize the fishy taste.

I have never eaten beaver but the mountain men ate beaver. I thought beaver had a fatty meat similar to raccoon and opossum (both considered to be poor man's pork).

---

I used to soak cotton-tail bunny and squirrel meat in milk overnight. This removed all gamey taste and made them delectable.
I've eaten beaver ribs roasted against an open fire - delicious, as well as beaver stew cooked up by the camp chef at a fishing camp I guided back in the 70's.
We told the 'fishermen' it was caribou stew. That evening one found a beaver foot beside the steam running past the camp & presented it at the next meal, asking 'does that foot have anything to do with the caribou stew we had last night"? LOL Guilty!!!

--------------------
Daryl


"a gun without hammers is like a Spaniel without ears" King George V

Post Extras