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Beaver Tail Soup
Sent in by Ryan Fowler.

~ 1 – 2 beaver tails
~ 1 bottle Dale’s Wild Game Marinade
~ 1 - 2 small onions, chopped
~ 1 small can mushrooms, drained and sliced
~ 3 carrots, chopped
~ 2 stalks celery, chopped
~ 1/4 tsp pepper
~ 1-1/2 tsp salt
~ 1 bay leaf
~ 2 cloves garlic, diced
~ 1 small can peas, drained
~ 2 cups egg noodles

Place tails on a hot bbq grill until the outer, scaley skin blisters. Remove and let cool.

Once cool remove the outer skin from the meat. Remove any fat.

Cube the meat and place in a ziplock bag. Cover with the marinade. Seal and refrigerate overnight.

Remove the meat and drain. Place in a large pot with 4 – 5 quarts boiling water.

Add the onions, mushrooms, carrots, celery, pepper, salt, bay leaf and garlic.

Bring back to a boil, reduce heat and simmer until the meat almost tender.

Stir in the peas and noodles. Simmer until the noodles are cooked and the meat is tender.

Serve and enjoy.