Beaver recipes.

[trailtwister]

Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. Unlike venison, the fat is not as likely to become rancid. Removal is however recommended, especially deposits inside both the front and rear legs which contain glands.


Fried Beaver


Ingredients:

1 small beaver (20 lbs.), cleaned and skinned, cut into serving pieces, strips or cubes
6 slices bacon
1 tsp. seasoning salt

Directions:

Remove fat from beaver and soak overnight in cold water. Drain.

Cook in small amount of water until tender, then fry with bacon and seasoning salt.

Variation: substitute hickory-smoked seasoning salt for plain seasoning salt.



Beaver Atlanta Special


Ingredients:

1 beaver (8-10 lbs.)
1 bay leaf
2 med. onions
1-2 garlic cloves
Celery leaves - optional
Flour
Salt and pepper

Directions:

Remove all fat from beaver. Cut up as you do rabbit. Soak overnight in salt water.

Parboil until about half-cooked in water with the bay leaf, onions, and garlic. Celery may or may not be added.

Drain, roll in flour and brown in hot fat, season with salt and pepper. Bake in covered pan in a moderate oven until tender.

Gravy may be made from the drippings. Plan the same number of servings as from a similar weight of pork

  Al

[FinsnFur]

Ummmmm 

[Hawks Feather]

I didn't know where that title was going!   

Jerry

[riverboss]

I prefer my beavers a little leaner!
20 lbs could hurt a guy.[emoji6]

[JohnP]

I prefer my beavers a little leaner!
20 lbs could hurt a guy.[emoji6]

Too funny.