Melbourne

INGREDIENTS-

4 lb. Beaver Leg and Back Meat, Cut into 1 inch pieces

8 oz. Smoked Bacon, Chopped

1/2 C. Morel Mushrooms, Chopped

8 oz. Onion, Diced

12 oz. Celery, Diced

12 oz. Carrot, Diced

1 C. Tomato Juice (or a chopped whole tomato)

2 C. Water + 2 t. Beef Base

6 oz. Salad Oil

1 oz. Chef Depot Wild Game Seasonings

1 t. Dry Parsley

1/2 t. Salt

1 t. Black Pepper

Flour, As Needed

Method -

Soak the beaver meat in a brine solution of 4 cups water, two teaspoons salt and two teaspoons of cider vinegar for at least 1 hour, drain brine and reserve. Soak the morel mushrooms in a cup of hot water for 10 minutes. Dice onions, carrots and celery and reserve. Toss the beaver pieces in flour. Heat oil in a heavy pan until very hot, and beaver pieces and cook until brown, place on a sheetpan. Pour off oil and add bacon, cook it almost crispy and add the vegetables and morels, cook until onions are transparent. Add all remaining ingredients and bake at 350 degrees Fahrenheit for 60 minutes, or until tender. Serve it hot with warm bread!