St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Roast Beaver: 

1 Beaver, quartered. Some of these suckers get to 40 odd pounds or more. 
The little bank beaver are much more manageable. 

Parboil the quarters for 30 minutes or so and repeat at least twice 
(these puppies have a tendency to be gamey), rinsing and 
using new water each time. 

Put the quarters in a clean pot with just enough water to cover them and 
add about 1/8 to 1/4 cup pickling spice or Zatarain's crab boil and boil again 
for about 20 minutes. 

Drain, rinse and put in a roast pan with special Anglican sauce (see below). 
Roast 1 hr. 325 F. 
Don't forget to baste often. 

SPECIAL ANGLICAN SAUCE: 

2 tbsp dry mustard 
1 cup dry white wine (drink half, put other half in sauce) 
1/2 cup dark brown sugar 
1 cup pineapple juice 
1 tsp honest to gosh lemon juice 
1/2 cup or so of water 

combine and heat just below boil 

- enjoy - 
Andrew H. Auld; Lockport, NY