4 Persons
- 1 to 1 1/2 pounds Beaver, boneless
- 2 eggs
- Dash lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fine dry bread crumbs
- 1/4 cup flour
- Vegetable oil
Soak the meat over night in salt and vinegar and water. Trim excess fat from steak; pound to 1/4-inch thickness. Cut steak into serving-size pieces. Whisk eggs with lemon zest, and juice, salt, and pepper. Combine bread crumbs and flour. Dip steak into crumbs then egg mixture; dredge in crumb mixture.
Source: http://blog.syracuse.com/outdoors/2007/09/rabbit_beaver_recipes.html