Ukrainian beaver tails in the oven

Traditionally, beaver tail is considered a delicacy. To free it from the skin, the tail is fried on charcoal or grilled for 10 minutes and turned over several times. Then the skin bursts, after which, after slightly cooling, the tail is easy to clean. The tail meat is covered with fat, has a gelatinous structure, this part is boiled or fried. Because the tail tastes like pork, it is often diced and cooked with beans.

Ingredients

• beaver tails 4 pieces;
• 1 large onion;
• 30 grams of vegetable oil;
• 2 tablespoons of prepared mustard;
• 200 milliliters of dry white port;
• 600 grams of barbecue sauce;
• 200 grams of grated hard cheese.

Directions

1. Remove the hide from the beaver tails. To do this, fry the tails on a grill or non-stick skillet without oil for 10 minutes, until the skin begins to crack. It can then be chilled in the freezer, after which the skin is easily cleansed.
2. Chop the onion finely. Heat oil in a saucepan and fry the onion until transparent.
3. Add mustard, stir. Add the port and half of the barbecue sauce. Dry white port may be substituted for dry wine.
4. Spread the resulting mixture of onion, sauce and wine over the bottom of the pan, place the prepared tails and spread the remaining barbecue sauce over the top. Sprinkle with cheese - Parmesan is great for hard varieties.
5. Bake in an oven preheated to 450 ° C for 45-50 minutes.
6. Towards the end, watch that the cheese is brown, but does not start to burn.
7. For a side dish, steamed green beans or rice - regular or wild - are suitable for this dish. After baking, the sauce will remain, which can be served separately.