Here you go Wally, cooked over the fire in the backyard and dried in the sun or dehydrator ;)

BEAVER TAIL BEANS  

Blister tail over fire until skin loosens or dip in boiling water for a couple of minutes. Pull skin off. Cut up and boil with a pot of beans. Add salt and pepper to taste. Some chopped onions adds to the flavor. Beaver tail is also good roast over a campfire or in the oven.

BARBECUED BEAVER  

Remove all fat from beaver and cut in serving pieces. Soak 3-4 hours in water to which has been added 2 rounded tablespoons salt. Place beaver in large kettle; cover with water, add 1 tablespoons salt. Slowly simmer 1 hour. Remove from kettle and rinse meat. Place in roaster. Pour over Barbecue Sauce and bake, covered, at 200 degrees for 3 hours. Turn every half hours. Serves 4-6.

BARBECUE SAUCE:

3 tbsp. butter, melted
1 med. onion, chopped
1 tsp. salt
1/2 tsp. garlic salt
1/4 tsp. paprika
1/4 tsp. hot pepper sauce
1/4 tsp. dry mustard
1/4 c. catsup
3 tbsp. Worcestershire sauce
3 tbsp. cider vinegar
1 tbsp. celery flakes
1/8 tsp. thyme
1/4 tsp. marjoram

Mix first 10 minutes, pour over meat. Over this scatter celery flakes, thyme and marjoram.

Beaver Jerky

1 cup Worcestershire sauce
1 cup soy sauce
1 tablespoon garlic
3 tablespoons minced onion
2 tablespoons liquid smoke flavoring
1 tablespoon salt
1-1/2 cups brown sugar
2 teaspoons of pepper
and for a hotter taste you can add all the hot sauce you can handle

All you need to do is mix well and pour over meat and let stand for 24 hours turning the meat about every 4 hours and then drain and dehydrate.

This will make about 12 servings