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4 Beaver tails
1 tb Butter
2 tb Prepared mustard
1 c Sherry
1 ds Tabasco sauce
3 c Barbecue sauce
Grated parmesan cheese
Place whole beaver tails on barbecue or oven broiler rack until scaly
skin blisters. Let cool in freezer compartment. Remove cold
blistered skin and discard. Put white meat aside. In shallow
roasting pan, saute onion in butter until clear, stir in mustard to
coat onions, then stir in sherry, tabasco sauce and half of barbecue
sauce, making sure bottom of pan is covered. Spread out beaver tails
in pan, cover with remaining barbecue sauce, sprinkle with cheese,
and bake in 450-degree oven for 45 minutes. Serve hot with wild or ordinary rice topped with generous spoonfuls of remaining sauce.
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