I believe he trimmed it well. Then he simmered it for a long time. Then he added carrots, taters, onions, celery. He did say if you cooked it in the house it would leave a smell. I remember there was a hint of twang to it, but to me it was just a bit of wild taste that is good to have. Maybe we notice that wild taste because we aren't exposed to it day in and day out. If you notice, some beef and pork has a wild taste, but I think we are used to it.
Me, I likes all kinds of beaver

Well this is my first post, so I hope it doesn't screw up. I worken on an indian reserve a couple years, someone brought in a beaver and said if I skinned it I could cook it up. So I did...but first a gal brought it home and her mom chopped the carcas up with an ax and smoked it for awhile. Then I made stew with it (nice rich gravy lotsa red wine etc. ) Tasted kind of yummy!!!!

Tracy
Calgary Alberta

A friend of mine cooked a beaver while we were out camping. I thought I would eat a little to be polite. I ended up stuffing myself. It was the best pot roast I ever had. Same friend fried up some dogfish on another camp out. We chowed down on that till it was gone before going on to the catfish.
Now, how's about sharing a recipe for carp patties?
Did anyone really think you could have a thread like this and not have a "recipe" like wingnut's?

Max503
OK, so how did he fix the beaver.
Saying was good is a hint of what is was like.
If you would please find out how he got it to that edible stage.