All jokes aside there ought to be a bunch of recipes out ther for beaver.
So what is your method and what is the result?

LouisB

I'll get on that for you.

The old gypsy that I bought my house from just loves beaver. I'm willing to give it a try but other people I know who have tried it say it's a bit much for them.

I'm going to talk to him later this week so I'll ask how he does it. The fly fishing club I'm in is going to restore the creek that runs through my front yard and we are going to have to reduce the beaver population so the trout can get up stream. I might have to give it a try myself.

Beaver meat is similar to muskrat. The flesh is dark, tender and soft. This animal has scent glands that are found between the front forelegs, under the thighs, and along the spine in the small of the back. They should be removed immediately after the skin has been removed, taking great care not to cut into them.
Beaver fat has a strong flavor and odor, and should be cut away completely before cooking. Beaver meat was often soaked in salted water prior to cooking to draw out some of the strong flavor. Another method was to cover it with boiling water to which 1 teaspoon of baking soda has been added. Then drain and cook in the usual way.

Roast Beaver:

Take care to remove every speck of fat on the surface of the flesh. Soak the meat in a vinegar bath overnight. 1/4 cup of vinegar with enough water to cover the meat.
Wash the meat in cold clear water. Place in a roaster and cut several slits into the lean meat.
Sprinkle with salt and pepper, and put 4 stips of salt pork over the slits, and dust with a little flour.
Put 1/4 cup water in the pan and roast with the lid on until half done. Add more water if needed to keep pan from going dry.
Cut into small pieces, onion, celery, and carrots to fill a cup and sprinkle over the meat. Finish roasting with the lid off. The meat should be falling off the bones.
Add water and flour to the juices to make a gravy.

Beaver can make a very excellent meal. I cut into pieces, store in the fridge one day and then freeze. This will help the meat to be tender. After thawing, dip in egg, then roll in cracker crumbs. Cook in an electric frypan on medium heat with a little oil, kind of like a pork chop. Season with Season Salt, a sprinkle of chilli powder and garlic. It's very rich and wonderful. I didn't much care for the tail though.

Lynn, that's just how we used to do it. If TCL follows that, he's going to have a meal he won't believe. If he's never had beaver before, it's more of a wild taste than moose but if it's marinated properly he won't notice it. Of all the game I've ever eaten beaver roast has to be my favourite, followed very closely by moose. Also as you say if he prepares it properly he will find it's one of the tenderest meats he will ever eat.

Beaver Stew
Soak one pound of beaver pieces in vinegar brine overnight.[1 quart water,2 tsp salt and 3 tblsp vinegar].Remove and rinse in cold water.Wipe dry and season with salt & pepper and dip in flour.Fry in bacon drippings til browned on all sides.Put in slow cooker,cover and cook till tender about two hours.Cut up four slices of bacon with one diced onion,Add to cooker with about one and a half cups water and simmer until most of the water has evaporated.Stir in one tin of evaporated milk,1/8 of a tsp sage and 1/2 of an ounce of brandy.Let heat through about 5 minutes and serve.

theres a bar that has a dinner every year and they make meat balls out of the meat cook it in tomatoe sause and served with pasta,its not to bad

I LOVE to eat beaver !!! I see some of you mention skinning. I've never skinned one, but a shaved one is fun. I usually add the "special sauce" after I'm done eating.

wingnut, I thought your handle was wingnut not wingding. A touch of class would go a long way. How about it?

I finally remembered to ask that beaver eating oldtimer how he liked to cook it.

He boils the pieces for a while to get some of the fat out(it's oily he says) and then he marinades in beer overnight and then cooks it the same as you would do a pork roast how ever that is.

Build a good hot oak fire, let it burn down to coals. place beaver on a piece of ponderosa pine 1x12, 18" long, Place pine board on coals until sapwood is gone and only the knots are left. Discard beaver, eat knots. This recipe works equally well for shad, bowfin, o'possum, and deer shot after being chased by hounds.

Savage BR549, did you really NOT expect to see my first joke come up? The setup was too perfect. Maybe you are jealous that I beat you to it? I chose the language carefully, to prevent offense.

If you or anyone else was truly offended, I apologize.

If you are offended by something that innocuous, PLEASE skip any post you see with my handle on it, and NNNEVER visit the Humor forum on this site.

[ 05-13-2003, 11:10: Message edited by: wingnut ]

So Wingnut, don't get around much do ya....
Bowfin (grennel, dogfish) is not half bad fillet it, soak in saltwater overnight, add a little Tony Chachare's creole seasoning and smoke it till almost crisp..

Back to Beaver; young ones are excellent table fare. I have deboned, breaded and fried, saute'd with onion and garlic, stir fried with garlic and veggies. Last one I cooked weighed in at 40 lbs plus and was strong. As they have said, remove glands, soak in salt water overnight and have at it. Personally I like the 25 lb and under.

Wing Nut, bet you haven't tried Alligator Gar and Carp Patties either.....son, you have lived a sheltered life....