Skin and clean a young beaver, removing the kernels from the small of the back and under each foreleg between the ribs and shoulders. Hang it outdoors for several chilly nights.
When ready to cook, parboil the beaver in salted water for 1 hour and drain. Brush with oil and braise in a Dutch oven until the meat is tender. Serve on a heated platter, garnished with water cress.
Note: Once the animal is ready for the pot, muskrat, woodchuck, beaver, and raccoon may be cooked in the same various ways.
Braised Beaver
Originally Published October 1950
Woodchuck Pot Roast
Originally Published October 1950
Skin a young woodchuck and clean the carcass, being careful to remove the little red kernels or glands in the small of the back and in each foreleg near the body. Cut the woodchuck into serving pieces and soak them for 1 hour in cold water mixed with 1/2 cup vinegar and 1 teaspoon baking soda. Drain and dry the pieces, sprinkle them with salt and pepper, and roll in flour. Heat 3 tablespoons fat in a heavy pot with 1 clove of garlic. Brown the pieces of meat on all sides, add 1 cup water and a bouquet garni containing 3 sprigs of parsley, 1 spray of celery leaves, 1/2 bay leaf, and 1 sprig of fresh thyme, all tied together, and cover the pot tightly. Let the meat simmer for about 2 hours, or until tender, adding a little water as needed. Just before serving, stir in 2 tablespoons butter and 1 teaspoon Worcestershire sauce.
Brunswick Stew
Originally Published October 1954
Cut 3 dressed plump squirrels into serving pieces. Dip the pieces into flour seasoned with salt and pepper and brown them in hot fat with 6 onions, thinly sliced. Transfer the meat and onions to an earthenware casserole and add 3 cups water, 6 tomatoes, peeled and diced, 3 red peppers, seeded and chopped, and a generous pinch of thyme. Cover the casserole and simmer the stew for 1 hour.
Add 1 quart Lima beans, the kernels scraped from 6 ears of fresh corn, 1 quart okra, and 1 tablespoon each of chopped parsley and Worcestershire sauce. Cover the casserole again and continue to simmer until the meat and vegetables are tender. Thicken the sauce slightly with equal parts of flour and butter kneaded to a paste and serve in the casserole.
Add 1 quart Lima beans, the kernels scraped from 6 ears of fresh corn, 1 quart okra, and 1 tablespoon each of chopped parsley and Worcestershire sauce. Cover the casserole again and continue to simmer until the meat and vegetables are tender. Thicken the sauce slightly with equal parts of flour and butter kneaded to a paste and serve in the casserole.
Lapin Saute A l'Estragon
Originally Published August 1949
Have the butcher cut a skinned and cleaned rabbit into serving pieces. If you wish to prepare the rabbit at home, skin and clean it, reserving the liver, and cut it into pieces (see diagram, page 85, GOURMET, November 1948). Dust the pieces of rabbit very lightly with a little flour seasoned with salt. Melt 1/4 pound butter in a large skillet, add the prepared pieces of rabbit, and brown them quickly on all sides, being careful not to permit the butter to burn. When the pieces are nicely colored, reduce the heat, add 2/3 cup dry white wine, cover, and simmer very gently for about 45 minutes, or until the rabbit is tender.
Remove the cover and add 2 tablespoons fresh tarragon leaves or 1 teaspoon dried tarragon which has soaked in 1/4 cup white wine for 30 minutes. Increase the heat, turn the pieces of meat to distribute the tarragon, and continue to cook for another 5 minutes. Remove the pieces of rabbit to a heated platter, add 1/2 tablespoon meat glaze to the sauce in the pan, and pour this over the rabbit. Serve immediately. If desired, the liver may be sautéed in butter for 5 minutes and added to the dish just before serving.
Woodchuck or Muskrat Pie
Originally Published October 1950
Skin and clean a young woodchuck or muskrat and remove the kernels under the front legs and in the small of the back. Soak overnight in water seasoned with a handful of salt. In the morning wash, rinse, and wipe the animal dry. Put the meat in a large pan, cover with fresh water, and add a large bouquet garni composed of 6 sprigs of green celery leaves, 1 large bay leaf, and 2 sprigs of fresh thyme, all tied together, an onion stuck with a clove, 10 peppercorns, and salt to taste. Cook for about 2 hours, or until the meat is tender, skimming the broth from time to time. Remove the meat, discard the bouquet garni, and reduce the cooking liquid over a high flame to about 1 quart. In the reduced liquid cook until tender 2 onions, sliced, and 1 1/2 cups each raw potato cubes, chopped celery, and chopped carrots.
Remove the meat from the bones and cut it into small pieces. Put the meat in a deep baking dish and add the cooked vegetables. Strain the stock and reduce it to 1 generous cup. Add 3 tablespoons sherry and stir in 1/2 tablespoon flour mixed to a paste with 1 tablespoon butter. Pour the sauce over the meat in the baking dish. Top with 1 cup mushroom caps, cooked in butter and drained, and cover the top with flaky pie pastry. Moisten the edges and press them carefully around the rim of the dish. Cut several gashes in the pastry to allow for the escape of steam. Brush with melted butter and bake in a hot oven (425° F.) for 10 minutes, or until the crust is brown.
Remove the meat from the bones and cut it into small pieces. Put the meat in a deep baking dish and add the cooked vegetables. Strain the stock and reduce it to 1 generous cup. Add 3 tablespoons sherry and stir in 1/2 tablespoon flour mixed to a paste with 1 tablespoon butter. Pour the sauce over the meat in the baking dish. Top with 1 cup mushroom caps, cooked in butter and drained, and cover the top with flaky pie pastry. Moisten the edges and press them carefully around the rim of the dish. Cut several gashes in the pastry to allow for the escape of steam. Brush with melted butter and bake in a hot oven (425° F.) for 10 minutes, or until the crust is brown.
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