1    Beaver, skinned and

           -cleaned
    1/2 c  Vinegar

      1 T  Salt

      2 t  Soda

      2 T  Dry mustard

      3 T  Mixed pickling spice

      1 t  Cinnamon

    1/2 t  Ground cloves

    1/2 c  Brown sugar

    1/2 c  Dry white wine or apple

           -juice
      1 c  Pineapple juice

           Juice and grated rind of
           -1 lemon
  1. Wash beaver thoroughly with salt water, then let soak overnight in

     enough cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt
     to the water
  2. The next day, remove the beaver from the brine, wash and cover with a

     solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil,
     reduce heat and simmer 10 minutes.
  3. Drain and rinse the beaver, then place it in a clean pot. Add water just

     to cover. Sprinkle mixed pickling spice on top, bring to a boil, reduce
     heat and simmer 20 minutes.
  4. Drain and rinse beaver, pat dry and place in a roaster.

  5. Mix mustard, spices, sugar, wine and fruit juices and spread over

     beaver.
  6. Cover and raoast at 325 degrees F. until tender, basting frequently.