How to cook a beaver?

For centuries Native Americans trapped beaver in baskets for food and pelts. The beavers rich, fatty tail was highly prized. Later, in the mid sixteenth century, beaver pelts drew French, Russian and British... keep reading →

I think barbequeing is the tastiest method :)

Oh, I'll be working on this...and of course, it won't be the most "fundamental" answer.

Here's a clue: save a tree, eat a beaver!

First you shave it, then you split it down the middle...

ROASTED BEAVER RECIPE

1 small or medium size beaver, cleaned and skinned

Baking soda

Sliced onions

Bacon

Remove all surface fat. Cover meat with a weak solution of soda and water (1 tsp soda to 1 qt water). Boil 10 minutes and drain. Cover beaver with bacon and onions and roast until tender. This will taste like roast goose and will fool anybody.

BEAVER STEW RECIPE

2-3 lbs 1 inch cubes beaver

Bacon grease

2 cups flour

1 tsp salt

1 tsp pepper

2 medium onions

1/2 lb carrots

6 medium potatoes

2 stalks celery

Combine flour, salt and pepper in a closable bag or 2 quart closable plastic container and shake until mixed. Add beaver and shake until well coated.

Dice onions. Melt enough bacon grease in the bottom of a fry pan to sauté onions and beaver. Sauté onions and floured beaver in bacon grease, adding more grease as needed. Place sautéed cubes and onions in a 4 quart pot with enough water to cover. Add water to fry pan to remove the remainder of the bacon grease and flour. Add this pan gravy to your stew.

Slice carrots and dice celery. Add carrots and celery to your stew and simmer until beaver is somewhat tender (about 30 minutes). Taste broth and add salt or pepper to taste. Cut potatoes into 1 inch cubes and add enough water to just cover the meat and vegetables. Simmer until potatoes are done (about 30 minutes).