Recipes Included On This Page Beaver in Sour Cream Beef With Ramen Noodles Best Bourbons by Outdoor Life Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Beaver in Sour Cream Recipe By : The Northern Cookbook; 1967 Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beaver -- skinned and cleaned [see Note **] 1/2 cup vinegar 1 tablespoon salt 2 quarts water 2 teaspoons soda 1/2 cup flour 1 teaspoon salt 1/4 teaspoon paprika 1/4 cup butter 1 medium onion -- sliced 1/2 cup water 1 cup sour cream Soak the beaver overnight in a solution of 1/2 cup (125 mL) vinegar and 1 tablespoon (15 mL) salt in cold water to cover. The next day, remove the beaver from the brine; wash and cover with a solution of 2 teaspoons (10 mL) soda to 2 quarts (2 liters) of water. Bring to a boil; reduce the heat and simmer for 10 minutes. Drain and rinse the beaver; cut into serving sized pieces. Mix the flour, 1 teaspoon (5 mL) salt and the paprika together. Thoroughly dredge each piece of meat in the seasoned flour. Melt the butter in a heavy frying pan and brown the pieces of meat. Transfer the meat to a greased casserole dish and distribute the onion slices over the top; add water, cover and bake at 325F (160C/Gas 3) until tender. When the meat is almost tender add the sour cream. Stir well and continue cooking until tender. Serves 4. Note *** "Beaver meat is dark red, fine grained, moist and tender; when properly prepared it is similar in flavour to roast pork. Cut the head from the carcass and eviscerate the animal according to the following method. Make a cut through the thin layer of meat from the breast bone to the vent, encircling the vent, being careful not to puncture the intestines. Lay the body cavity open and remove the viscera by grasping them above the stomach and pulling down and out from the body cavity. Carefully cut out the tiny musk glands from under the skin on the inside of the legs; be sure to remove the castor gland under the belly near the tail. Trim off all the fat then wash the carcass thoroughly with warm salted water." From The Northern Cookbook; edited by Eleanor Ellis; 1967; published by the Government of Canada and dedicated "To the people of the north". MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 297 Calories; 24g Fat (70.4% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 2296mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Beef With Ramen Noodles Recipe By : Annette Hemsath, Sutherlin, OR Serving Size : 2 Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon cornstarch 1 cup beef broth -- divided 1 package beef ramen noodles -- (3 ounces) 1/2 pound boneless beef sirloin steak -- cut into thin strips 1 tablespoon vegetable oil 1 tablespoon soy sauce 14 ounces baby corn -- (1 can) rinsed and drained 1 cup broccoli florets 1/2 cup diced red bell pepper 1/2 cup grated carrot 2 green onions -- cut into 1-inch pieces 1/4 cup peanuts In a small bowl, combine the cornstarch and 2 tablespoons broth until smooth; set aside. Set aside the seasoning packet from noodles. Cook noodles according to package directions. In a large deep skillet, stir fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Drain noodles; add to beef. Stir in the corn, broccoli, red pepper, carrot, onions and remaining broth. Sprinkle contents of seasoning packet over all. Cook for 4-6 minutes or until vegetables are crisp tender. Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with peanuts. Serves 2. Source: "Reminisce, May/June 2004" Copyright: "2004 Reiman Publications" NOTES : Bobbie's Note: This was delicious! I made one change, I left out the baby corn and instead served this dish with a side of corn on the cob. It easily serves 3 people. Contributed to the FareShare Gazette by Bobbie; 2 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 16g Fat (44.0% calories from fat); 18g Protein; 28g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1207mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 3 Fat. Back to Recipe List * Exported from MasterCook * Best Bourbons by Outdoor Life Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Introduction: It must have been bourbon week! On-line Outdoor Life just posted their list of what they consider the 10 best Kentucky bourbons. Now I am anxious to try one or two of those that appeared on both lists! The bourbons that did appear on both the Washington Post list and the Outdoor Life list are shown at the bottom of this submission: "10 Best Bourbons by Outdoor Life" Kentucky is known for two things: Derby and Bourbon. Outdoor Life compiled a list of the best bourbons Kentucky has to offer. April 30, 2009 Pappy Van Winkle 15 Year Old: Richer than molasses, this deep, dark bourbon checks in at an easy-sippin' 107 proof. If you want to respect your elders, there's no need to add water or ice. Just kick back, put your feet up and let Pappy do the rest. Price: $80 Buffalo Trace: The flagship bourbon of the heralded Buffalo Trace distillery starts off with vanilla mint spiciness and mellows on the palate with a deep molasses finish. Keep a bottle of this in your liquor cabinet at all times and call it your 'house bourbon' and you'll be sure to impress your connoisseur friends. Price: $20 Woodford Reserve: The official bourbon of the Breeder's Cup and Kentucky Derby, this 90.4 proof bourbon walks the line between complexity and mixability. You can enjoy its notes of corn, caramel and oak in a rocks glass by itself or you can use it in a mint julep or Manhattan. Price: $30 Booker's: Aged six-to-eight years, this heavy duty bourbon is not for the light of tongue. At 121 proof it can be a little more intense than your average bourbon. But its notes of vanilla, tobacco and oak help you ride the long, intense finish. Price: $50 Knob Creek: Sweet and rich, this 100-proof bourbon has hints of brown sugar and toasted nuts. It's aged nine years and was named National Whiskey Champion by Wine Enthusiast. Price: $40 Eagle Rare 10 Year Old: This 90-proof well balanced bourbon is brimming with vanilla and toasted nut flavors which garnered it a double gold at the prestigious San Francisco spirits competition. If you're feeling flush, pick up a bottle of the even rarer Eagle Rare 17-year-old. Price: $30 Bulleit: Incorporating more rye into its mash bill than most other bourbons, Bulleit gives your palate an added spicy kick. The bottle that houses this 90-proof tipple was designed in tribute to the old-fashioned brown medicine flasks. Price: $23 Maker's Mark: These distinctive wax-dipped bottles are like snowflakes-each one is different. But on the inside, each bottle contains the same smooth signature 90-proof bourbon that starts off with sweet corn and leather notes and sits on the palate with a long, rich caramel finish. Price: $21 Wild Turkey Rare Breed: The Thunder Chicken got its name after a distillery executive used to bring this bourbon on turkey hunting trips. This 108 proof bourbon is a blend of six, eight and 12-year old barrels that gives it hints of citrus, caramel and sweet tobacco. Price: $33 George T. Stagg: The grand daddy of all bourbons, this 140+ proof bourbon has been nicknamed 'Hazmat' because of its high alcohol content. Add a little water to this 15-year old and it will open up the coffee, citrus and oak flavors. Price: $60 Bourbons that appeared on the Washington Post and the Outdoor Life lists: Buffalo Trace, 90 proof Eagle Rare Old Single Barrel 10 Year, 90 proof Maker's Mark, six years old, 90 proof Knob Creek, nine years old, 100 proof Woodford Reserve, 90.4 proof Contributed to the FareShare Gazette by Art; 3 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - -

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.