Diamond Tooth Taxidermy

Exquisite Taxidermy Art and Design

© 2013 Diamond Tooth Taxidermy
Stacks Image 109

About Beth Beverly


I am a State and Federally licensed taxidermist who graduated from the Pocono Institute of Taxidermy in 2010 with high marks. I have a deep respect for this craft and those who strive to preserve it.

It is my pleasure to work on any trophy mount, be it a shoulder, life-size, rug, or fish.

I accept custom orders for fantasy mounts, wearables, and bridal hair pieces.

Sculptural mounts and hats are available for rental provided they are in stock at time of inquiry.

Contact me describing your wish and I will be delighted to make it so.


Diamond Tooth Taxidermy Blog:



Welsh Rarebit? Joke's on me.

A few weeks ago I skinned a rabbit for a future project and froze the meat until the time was right for a meal.  That time was two days ago when I accidentally defrosted said rabbit and not the ground raw rabbit meal intended for the cats.  Still coming out of my derby stupor (amongst other jobs) I threw my human food rabbit into a marinade comprised of a Budweiser (door prize beer; my husband and his friends play this game of leaving a shitty beer in the fridge door for one another.  I don't drink beer so I don't get it, apparently) and agave syrup with a healthy dash of salt and bay leaves.  My anemic culinary muscle twitched and I hoped fo the best.







I searched for a rabbit recipe on one of my husband's favorite blogs, Glutton for Life.  This yielded a fascinating entry about Welsh Rarebit, with instructions, so I hastily ("I'm late, I'm late!" ) jotted down the crap I needed to buy and caught the train to whatever job I had to work that day.



That day turned into a clusterfuck of late trains and rainy weather and I had to walk too far carrying too much in the cold to even talk about.  Regardless, it was one of those times where I was eager for a hot meal consisting of warm meat and butter and bread. Then I really read the recipe and laughed at myself.



There is no rabbit in Welsh Rarebit.



I don't know if it's a joke or what but there was no turning back at this point.  I put the meat on a skillet and just figured I could incorporate it into the meal.



 







 



That is Jim showing me how to "stream" liquid in to the pan.  Apparently I wasn't doing it right.



 



When it was all said and done, the whole thing seemed to me like a glorified shit on a shingle.







The color and consistency were drab, gross, even... but the taste was dripping with warm, fatty blissful COMFORT.







Jim took a picture from his side of the table of me eating.  He was kind enough to greet me at the door with a towel and my bathrobe, which I was still wearing come dinner time. This image would perfectly encapsulate the idea of warm and cozy nights, except my hands are so fucked up.  I hurt them a bit with all the delicate work I've done on Derby stuff (plus aerial training) the last few weeks but JESUS, I've never wanted to go to finishing school more than I do now, looking at my awkward paws man-handling the fork and knife like some savage.  If I'm ever going to famous I need to be composed around a table setting, for crying out loud.







 



So that's the Diamond Tooth version of Welsh Rarebit. It was tasty, gooey and good.  Not good enough to repeat, but a moment in time worth noting nonetheless.



 



 



 

Tastes like Chicken!

It appears to be squirrel season over here; I just skinned three last week and was gifted one more today.  Two of the three from last week were harvested by a friend and presented to me with the understanding that I would skin them and bring the meat to a BBQ in the near future.  I'm quite enthused about the sudden influx of small mammal specimen, seeing as I've got several deadlines looming nearby and I adore working with little furry creatures.



Here are the two which my friend caught.   I was impressed by what a good shot he is:  The first one got it right in the neck...







While the second took a shot right in the head.







I kept the bullet.  Or pellet, or whatever it's called.







This may seem cruel but the point is these creatures died instantly and that, to me, is humane.  The last thing it knew was scampering around happily and then-nothing.  I'll take nourishment from this kind of meat source over a mutated chicken with breast meat so abnormally large and cumbersome that it can't even walk five steps in its dark shitty pen, any day.



I marinated the meat in a mixture of Yuengling Lager, soy sauce and honey for 48 hours.  We threw it on the grill and let it cook for about twenty minutes.







The squirrel, plated.







I snatched a bit of the back-strap (most delicious cut of meat from deer, rabbits and squirrel) while it was being plated and bit into it, uncertain of what I'd taste.  It certainly smelled delicious, but this was a city squirrel.  It lived off of local compost so I guess you could say he ate well but...I was still wary.



The first taste washed all doubt away however, as salty sweet sizzling juiciness exploded in my mouth.  The mouth feel was tender and crisp.  Cries of "tastes like chicken!" could be heard from the kitchen as everyone took turns trying the new dish. Success!  I felt validated, I felt like I'd done something right.



I realise that to many people, eating squirrel is nothing new and such ado over this dish could read as discrediting a humble, naturally natural way of life or trying to make it a novelty.  I just want to express that to myself and my friends this was a completely new experience and a rewarding one at that.  I admire and aspire live the aforementioned way of life, where its just a day's work to harvest an animal and live off the land.



Black Bird Pie!

























I'm not sure why but Black Bird Pie seems fitting for Easter time.  Maybe it's my mind making the connections between Jesus supposedly returning from the dead and emerging from that tomb, with the birds flying out of that pie.  It was the last thing people expected to see, I'm sure.  Some cursory searching online shows that the two have nothing to do with one another but I decided to mae the blackbird pie for Easter, regardless.  Here's the poem:



Sing a song of sixpence

AKA blackbirds in a pie
Sing a song of sixpence a pocket full of rye,

Four and twenty blackbirds baked in a pie.

When the pie was opened the birds began to sing,

Oh wasn't that a dainty dish to set before the king?

The king was in his counting house counting out his money,

The queen was in the parlour eating bread and honey

The maid was in the garden hanging out the clothes,

When down came a blackbird and pecked off her nose!




Apparently:



"During the Medieval times, there were occasions when the cook in the house of a wealthy knight did indeed put live birds (often pigeons, but I'm sure it could just as easily have been blackbirds) inside a huge pastry crust, on his own initiative. This was seen as a great joke and the cook would usually have a real pie waiting to bring in when the birds had been released."


So here's my cook, mashing potatoes in with ham and Starling meat, which was then spooned into phyllo dough cups and baked with cheddar cheese on top.  I had two of my girlfriends take over after my competency in the kitchen came under serious question and it was decided that I should simply observe.







While the pies baked, some friends dropped by and joined me in dying eggs.























Later we trickled into the kitchen and tested the pies.  While some of my friends loved them, others refused to try, and my husband and I both voted them as tasting too gamey.  Next time I will marinate the Starling in some sweet wine at least a day in advance, instead of the rush job I did for this occasion, substituting tonic water and agave syrup for the wine I didn't have around.  All is not lost however; the cats practically bit my fingertips off trying to get some of the little morsels so at least the leftovers have a place to go.



This week I'll be skinning out the rest of the black birds and studying them.  I may have an order on deck for one or two, and I intend to use a few others in a hairpiece which I will hopefully finish in time for an event I've got to attend on Friday.
See More Posts…

Back to the top of the page