How To Cook Beaver
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 trappers into the Northern Territories and over hunting greatly diminished the number of beavers in the wild.
Beaver meat is dark red with a strong flavor. Only young beavers, under the age of 2 should be cooked, as old beaver is said to taste like the underside of a Mexican saddle.
Fresh or Frozen?
Beaver is available dressed and frozen from small game farms, where the animals are raised for their meat and hides. Check the regulations in your state, before trapping beaver.
Frozen farm-raised beaver weigh 5 to 8 pounds and are sold whole or as legs and saddles.
If you trap a beaver, after skinning and dressing it, be sure to remove the scent glands or "kernels" in the small of the back and under the forelegs immediately after the skin has been removed, taking great care not to cut into them.
Beaver fat has a strong flavor and odor, it should be cut away completely before cooking.
Characteristics
Beaver meat is rich, fine textured, soft dark red meat.
The liver of a beaver is very similar in flavor to that of a goose. In fact, due to its simularities to goose, beaver can be substituted in goose recipes.
Beaver meat will dry out quickly, compared to most lean cuts of beef.
Serving Suggestions
Make a gravy with the meat drippings, by adding a bit of flour to thicken.
Serve with other strong flavors:
- Thyme
- Rosemary
- Onions
- Wild Rice
- Green Beans
- Brussel Sprouts
- Dijon Mustard
- Baked Beans
Side Dish Recipes
Mushrooms in Wine on Wild Rice
- 1 1/2 lb fresh button mushrooms
- 1/4 cup butter, divided
- 1 cup red wine
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup wild rice
- 1 1/2 cups brown rice
Combine rices, and simmer with lid in 4 cups water.
Sauté mushrooms in 2 tablespoons butter until tender (5 min). In saucepan, cook wine and onions for 10 minutes, add remaining butter. When butter is melted, add mushrooms and seasoning.
Serve over hot rice.
Brussel Sprouts and Green Bean Casserole
- 1 lb each fresh or frozen brussel sprouts and green beans, cooked and drained.
- 1 small onion, chopped
- 3 strips bacon, chopped
- Salt and pepper
- Fresh grated Parmesan cheese.
Sauté onion and bacon until onion is translucent. Combine with green beans and brussel spouts in 9" x 13" casserole dish, sprinkle with salt and pepper, top with parmesan cheese.
Cover and bake at 350* F, for 30 minutes. Uncover and bake 10 minutes or until cheese is slightly browned.
Resources
I am calling around and making inquiries, but have yet to find a source for farm raised beaver. It has been suggested to call my butcher, and have them order or locate a butcher in the yellow pages, under "meats."
Ivorwen, 2009.
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Comments
HA HA HA Ralwus.
This is a neat hub Ivorwen. I love that you like all this hmm, I don't know how to say it... not mainstream to the usa?..lifestyle.
I raise rabbits for food. We don't have beaver in markets around here, but my brother in law has eaten nearly every single thing you can imagine that a boy can shoot with a bow and arrow, or a bb gun. Nice hub. :)
very nice and tasty recipe..
Well, I guess they're off my menu for the moment - there's no such thing as clean moving water around here!
The catfish are okay, though.
I think it depends on where the carp comes from, and what else is in the water (I don't believe dead cars and beer cans enhance the flavor). We have tried some of the 2-3 foot long carp around here (you rarely see smaller ones, they hide well), and haven't yet found a way to make them palatable. Even the cat doesn't like them. Some people I know swear by smoking them...maybe they use a secret technique that I need to beg out of them.
Of course, slightly different things are meant by "carp" in different areas, so maybe the kind we have really is less palatable than others.
I began to seriously wonder when I found a bunch of Romanian recipes centering around carp. My first thought was, "Glad I don't live there!"
Carp is good, has a bad rap indeed. It is kosher too.
I have never had beaver. Din't neally know you could eat them, I mean cook and eat the animal.
dori
Never have had a beaver, but am glad Tom enjoys it !
Well now, I like rabbit fried, I like a well roasted coon with oyster stuffing, I like bbq groundhog on a grill, I have enjoyed possum but I somehow just don't see me eating this kind of beaver.
Sounds like it's worth a try. Of course, we have lots of beaver around here...if I ever manage to get hold of one, I'll let you know what I think.
What shouid I even say? Beaver is one of my favorite delicacies. I have it any time I can get it. Thank you
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