4 Beaver tails

1 Onion

1 tb Butter

2 tb Prepared mustard

1 c Sherry

1 ds Tabasco sauce

3 c Barbecue sauce

Grated parmesan cheese Place whole beaver tails on barbecue or oven broiler rack until scaly skin blisters. Let cool in freezer compartment. Remove cold blistered skin and discard. Put white meat aside. In shallow roasting pan, saute onion in butter until clear, stir in mustard to coat onions, then stir in sherry, tabasco sauce and half of barbecue sauce, making sure bottom of pan is covered. Spread out beaver tails in pan, cover with remaining barbecue sauce, sprinkle with cheese, and bake in 450-degree oven for 45 minutes. Serve hot with wild or ordinary rice topped with generous spoonfuls of remaining sauce.