Sweet Pickled Beaver

1 Beaver, skinned and cleaned
1/2 c Vinegar
1 tb Salt
2 ts Soda
2 tb Dry mustard
3 tb Mixed pickling spice
1 ts Cinnamon
1/2 ts 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

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

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.

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.

Drain and rinse beaver, pat dry and place in a roaster.

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

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

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