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Beaver Stew
Sent in by Judy Desjarlais.

~ 3 cups cubed beaver meat from legs
~ flour
~ salt and pepper
~ 1 medium onion, chopped
~ 1 cup chopped celery
~ 2 bay leaves, crushed
~ 1/4 tsp savory
~ carrots, diced
~ potatoes, cubed
~ turnip, cubed
~ cabbage

In a bowl, season some flour to taste with salt and pepper.

Roll the meat in the flour and fry in a little oil in a skillet until browned. Remove meat.

Add the meat to a large stew pot or crockpot. Add the onion, celery, bay leaves and savory.

Add the veggies in quantities to suit your taste. Add enough water to cover.

Cook on low for 5 hours or until veggies are tender.

Thicken with corn starch if desired.

Serve with fresh rolls.