If you’ve ever heard of the iconic Canadian treat called a beaver tail, you might be curious about how to cook one yourself. Whether you’re craving a sweet carnival-style pastry or interested in a traditional wild game delicacy, this article will walk you through the different ways to cook beaver tail, from the beloved fried dough version to the authentic roasted wild beaver tail.
What Is a Beaver Tail?
There are two main types of “beaver tail” you might be referring to:
– Beaver Tail Pastry: A popular Canadian fried dough treat shaped like a beaver’s tail, crispy on the outside and soft inside, usually coated with cinnamon sugar or other toppings.
– Wild Beaver Tail Meat: A traditional food source for trappers and hunters, consisting of the actual tail of a beaver, prized for its rich fat content and unique flavor.
This guide covers both, so you can enjoy whichever version suits your taste!
How to Cook Beaver Tail Pastry: The Sweet Canadian Treat
Ingredients
– 2 cups all-purpose flour (plus extra for dusting)
– 2 tablespoons sugar
– ½ teaspoon kosher salt
– ¾ teaspoon instant yeast
– 1 cup lukewarm water
– 2 tablespoons melted butter
– ½ cup sugar
– 2 teaspoons ground cinnamon
– Vegetable oil for frying (about 1 inch deep)
Step-by-Step Instructions
- Make the Dough:
Combine flour, sugar, salt, and yeast in a large bowl. Pour in water and melted butter, mixing until a shaggy dough forms. Knead on a floured surface for about 2 minutes until smooth. If sticky, add a bit more flour.
- Let the Dough Rise:
Place the dough in a greased bowl, cover with plastic wrap, and let it rise at room temperature for about 1 hour until doubled in size. For better texture, refrigerate overnight after the initial rise.
- Prepare Cinnamon Sugar:
Mix sugar and cinnamon in a shallow dish.
- Shape the Beaver Tails:
Pinch off tennis ball-sized pieces of dough and stretch or roll them into thin ovals, about ¼ to ⅛ inch thick, resembling a beaver’s tail.
- Heat the Oil:
Heat vegetable oil to 350°F in a deep skillet or Dutch oven.
- Fry the Beaver Tails:
Fry 1-2 at a time for 2-3 minutes per side until golden brown.
- Coat with Cinnamon Sugar:
Remove from oil, drain briefly on paper towels, then immediately dip or sprinkle with cinnamon sugar while still hot so it sticks well.
- Serve Warm:
Enjoy your beaver tails fresh for the best crispy and fluffy experience!
Tips for Perfect Beaver Tails
– The thinner you roll the dough, the crispier the beaver tail will be.
– Avoid adding milk or eggs to keep the authentic light and airy texture.
– If not eating immediately, wait to add cinnamon sugar to prevent drying out; brush with melted butter before sprinkling sugar when ready to serve.
This recipe delivers the classic fair-style beaver tails loved across Canada and beyond.
How to Cook Wild Beaver Tail Meat: A Frontier Tradition
If you’re adventurous and have access to wild beaver tail meat, here’s a traditional method to prepare it, inspired by trappers and backcountry chefs.
What You’ll Need
– Fresh beaver tail (cleaned and skinned)
– Salt for curing
– A grill or open fire setup with coals
– Seasonings (optional)
Cooking Instructions
- Prepare the Tail:
Remove the tail from the beaver according to local regulations. Clean and skin it, exposing the spongy fat and tailbone.
- Salt Cure:
Roll the tail in salt completely. You can add layers of salt and weigh it down in the fridge for a day or more to cure.
- Build a Fire:
Create a rock fire ring and a channel for coals to hold a grill.
- Roast the Tail:
Place the tail on the grill over hot coals. Roast for about 20 minutes, turning every couple of minutes to ensure even cooking. The skin will bubble and char slightly.
- Remove Skin and Bone:
After roasting, peel off the skin and cut along the tailbone to remove chunks of fat.
- Optional Re-grilling:
Season the fat and grill again briefly to crisp the outside.
The fat from the beaver tail has a mild flavor with just a hint of fishiness and was highly valued by trappers for its richness during lean winters.
Variations and Serving Ideas for Beaver Tail Pastry
– Maple Beaver Tails: Drizzle with maple syrup or maple butter for a true Canadian twist.
– Chocolate or Nut Toppings: Add melted chocolate, nuts, or fruit toppings for a decadent treat.
– Savory Options: Some recipes experiment with savory toppings, but the classic cinnamon sugar is the crowd favorite.
Final Thoughts
Whether you’re making the sweet fried dough version or trying the traditional roasted wild beaver tail, cooking beaver tail is a unique and rewarding experience. The pastry version is perfect for sharing at parties or cozy nights in, while the wild meat version offers a taste of frontier history and rich flavor.
Enjoy your cooking adventure!
Beaver tails, in both forms, bring a taste of tradition and delight to your table. Try making them yourself and savor this special treat!