Take pains to remove every speck of fat on the surface, soak in vinegar water overnight (1/4 cup vinegar to enough water to cover the meat). Wash in cold water, place in roaster and cut several slits in the lean meat. Sprinkle with salt and pepper and put 4 strips of fresh side pork 1/2-inch thick over the slits and dust with a little flour. Put about ¼ cup of water in pan and roast with lid on until half done. Add more water if needed to prevent pan from going dry. Cut very fine, equal parts of onion, celery and carrots, enough to fill one cup and sprinkle over the meat. Finish roasting with the lid off until meat is tender. Make gravy by adding water and flour to the juices and vegetables in the pan. Serve at once. Beaver should be cooked until the meat almost falls off the bones.
Note: Roast beaver in moderate oven (350 F).
Tags: Wild Meat