HAZELLE’S AUTHENTIC BEAVER STEW

SERVES 4–6

Hazelle, a widow and the mother of Gale, Rory, Vick and Posy, was devoted to her family, and did everything she could to help them survive. This recipe is the authentic version of her beaver stew. Beaver was a rare find in District 12 and was treated with appreciation. It wouldn’t have been unusual to make several meals out of one large beaver.

You can find beaver from specialty game purveyors online or go trap your own. It has a slightly gamey, but not unpleasant, flavor and is very tender when prepared correctly.

1 SMALL OR MEDIUM-SIZED BEAVER

1 TEASPOON BAKING SODA

1 QUART WATER

SALT AND PEPPER TO TASTE

1 CUP WHOLE WHEAT FLOUR

3 TABLESPOONS BUTTER

2 MEDIUM ONIONS, CHOPPED

3 CUPS OF BEEF BROTH (MAY NEED MORE DEPENDING ON SIZE OF POT)

2 CARROTS, CHOPPED

2 RED POTATOES, CHOPPED

2 STALKS CELERY, THINLY SLICED

4 GARLIC CLOVES, PEELED

4 SPRIGS FRESH THYME

2 CLOVES

1 BAY LEAF

Remove all surface fat from beaver.

Cover meat with a weak solution of baking soda and water (1 teaspoon baking soda to 1 quart water).

Boil 10 minutes and drain.

Cut beaver meat into chunks, season with salt and pepper and toss in a large re-sealable plastic bag with whole wheat flour.

Heat a heavy pot with 3 tablespoons of butter at medium heat until the butter is no longer frothy.

Brown meat until all sides are golden brown. Do not overcrowd pot.

When golden brown, add onion and stir.

Add broth until pot is half full.

Stir well with a wooden spoon, scraping bits off bottom of pan for flavoring.

Cover and simmer for 30 minutes, stirring occasionally and making sure liquid stays above meat.

Add the rest of the veggies, thyme, cloves, bay leaf and salt to taste. Stir well and cover.

Cook 1 hour, keeping it at a simmer and stirring occasionally. Season with salt and pepper as needed.

Check regularly and make sure broth stays above all ingredients. Add more broth as needed.

When meat is tender and veggies are done, serve with bread.