beaver

caught a 45# beaver yesterday. forgot how much 'fun they are to skin! any good recipes?

Beaver Steaks ~ beaver steaks, meat from hind legs or backstrap ~ 1 lb bacon, chopped ~ flour ~ your favorite seasonings ~ fresh mushrooms, sliced ~ 1 large onion, chopped Cook the bacon until just done in a large skillet. Remove bacon. Season the flour to taste with your favorite seasonings in a bowl. Dredge the steaks in the flour and cook in the bacon grease until almost done. Add the mushrooms, onion and bacon. Cook until the veggies are tender. Serve and enjoy. Beaver Stew ~ 3 cups cubed beaver meat from legs ~ flour ~ salt and pepper ~ 1 medium onion, chopped ~ 1 cup chopped celery ~ 2 bay leaves, crushed ~ 1/4 tsp savory ~ carrots, diced ~ potatoes, cubed ~ turnip, cubed ~ cabbage In a bowl, season some flour to taste with salt and pepper. Roll the meat in the flour and fry in a little oil in a skillet until browned. Remove meat. Add the meat to a large stew pot or crockpot. Add the onion, celery, bay leaves and savory. Add the veggies in quantities to suit your taste. Add enough water to cover. Cook on low for 5 hours or until veggies are tender. Thicken with corn starch if desired. Serve with fresh rolls. Enjoy.

Beaver Tail Soup ~ 1 – 2 beaver tails ~ 1 bottle Dale’s Wild Game Marinade ~ 1 - 2 small onions, chopped ~ 1 small can mushrooms, drained and sliced ~ 3 carrots, chopped ~ 2 stalks celery, chopped ~ 1/4 tsp pepper ~ 1-1/2 tsp salt ~ 1 bay leaf ~ 2 cloves garlic, diced ~ 1 small can peas, drained ~ 2 cups egg noodles Place tails on a hot bbq grill until the outer, scaley skin blisters. Remove and let cool. Once cool remove the outer skin from the meat. Remove any fat. Cube the meat and place in a ziplock bag. Cover with the marinade. Seal and refrigerate overnight. Remove the meat and drain. Place in a large pot with 4 – 5 quarts boiling water. Add the onions, mushrooms, carrots, celery, pepper, salt, bay leaf and garlic. Bring back to a boil, reduce heat and simmer until the meat almost tender. Stir in the peas and noodles. Simmer until the noodles are cooked and the meat is tender. Serve and enjoy. BBQ Beaver Tail ~ 1 – 2 beaver tails, skin on ~ 1 bottle Dale’s Wild Game Marinade ~ favorite bbq sauce Place the tails with skin on onto a hot grill. Cook over medium heat until the skin blisters and separates from the meat. Remove and let cool. Once cool, peel away the skin and discard. Place the meat in a zip lock and cover with the marinade. Seal and refrigerate overnight. Remove the meat from the marinade and place on a hot grill. Baste with the bbq sauce and cook over medium-low heat until hot. Watch for flair ups and baste often! Serve and enjoy.

Roasted Beaver ~ 1 whole beaver, cleaned ~ 4 medium potatoes, peeled and sliced ~ 2 onions, chopped ~ favorite seasonings ~ 2 cups water Liberally season meat inside and out with your favorite seasonings, salt, pepper, seasoning salt, garlic salt, etc. Place beaver in large roasting pan. Add the potatoes, onions and water. Cover with lid or foil. Bake at 375 degrees for 2 1/2 hours or until done. Remove lid and bake another 5 minutes or so to brown meat and veggies. Serve and enjoy. Beaver Chili ~ 2 - 3 lb's beaver meat ~ salt and pepper, course ground if available ~ butter ~ 1 large onion, chopped ~ 4 carrots, diced ~ 6 celery stalks with leaves, chopped ~ 4 cloves garlic, finely chopped ~ 3 medium pototoes, cubed, optional ~ 1 can (15oz) tomato sauce ~ 1 can (15oz) chopped tomatoes ~ 6 - 8 roasted chili peppers, remove skins and seeds, finely chopped ~ 1/2 tsp cumin ~ 1/2 tsp chili powder Liberally season meat on both sides with salt and pepper. Place in refrigerator uncovered for at least two hours. Remove meat from refrigerator and place on counter for 20 minutes. Cube meat into bite size pieces. In a large skillet, pot or dutch oven, melt a little butter. Saute the onion, carrots, celery and garlic until semi-soft. Add the meat and cook over medium heat until cooked through. Microwave the potatoes until semi-soft. Don't overcook. To the meat mixture, add the potatoes, tomato sauce, chopped tomatoes, chopped chili peppers, cumin and chili powder. Stir together. Bring to a boil then reduce heat and simmer for 60 - 90 minutes. Add a little water if too thick and not fully cooked. Serve and Enjoy!

Let me know what the meat tastes like. As I said, I've only had the tail and it was fatty but delicious.

that sounds pretty good. I'll give it a try. thanks.. got another one yesterday. no shortage of them!

Two options. Bake whole in oven with lipton dry onion soup mix and drape a few slices of bacon over it. Bake at 375 for 4-5 hours depending on size. Or take backstrap and treat like venison. Good luck.

I'm quite surprised at the lack of juvenile responses to your quest for the perfectly prepared beaver so I'll refrain as well. I can't help you with recipes but I have had fried beaver tail. We let a local gentleman trap beaver out of our hunting land because they were getting out of hand and their dams were impeding our hunts. As a thank you for a very successful season, he brought our deer camp some sausages, smoked fish, beer and fried one of the tails for us as an appetizer. He said that it was considered a delicacy back in the early days of the trapping and pelting trade. It was very delicious.