Wally that looks like almost enough to make a fur panel for those bibs of yours...might be kind nice on those cold dayz---out on the trap line

Eat the tail?  Perhaps I'll look inside the tail of the next one that takes my trees down.....man, I think I'd have to be aweful hungry!

PETA....who needs 'em....but many of my customers would not appreciate me stealing the little rats coat.  Leave my ugly mug out of it I say.   I did call the DNR to make it legal....any MN property owner can take them via any means if on their property and causing damage.  No season...any time is fine.  Only requirement is notification to a local conservation officer within 24 hrs.  Mine was a simple phone call.  She reminded me that although the carcass and pelt were mine...I could not legally transfere the pelt (I didn't ask about "gifting" it to someone).

I forgot I have this pic...but there was a time when I had a "manly" furry tummy.  If only I still had this "man pelt" to go with my bibs
(wallys man-pelt)
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Well my mug is partialy disguised!

I thought J. Kerfoot also ate the tail when she was surviving on the Gunflint?  Dried beavertail on my next paddle trip would indeed be unique!  Do you think they are crawlling with Giardia...or just carry it in their feces?  I wore latex just handling the beast and my mind is thinking of a tail packed with the Giardia critters....the tail is located near the exit you know!

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

In the amazing book "The Land of Feast and Famine" the author goes into great detail on a number of occasions about consuming beaver meat.  It seems both he and the First Nations men and women he travelled with both relished the opportunity to eat this "delicacy"