Havent seen any recipes for beaver. I got two lately that were destroying the lakefront. have four hinds. Not a lot on youtube or the net. Im thinking pat dry, rub olive oil, season, brown in butter, in my huge 16 quart presto and add beef bullion and cook like a pot roast. Any one out there got something for me otherwise. I soaked them in cold water overnight to get the blood out. Brine with a little salt or baking soda is what I used to do with ducks from the Great Salt Lake to get that gamey/ skunky salt lake marsh taste and smell out of them.
Recipies & Cooking
Beaver Recipes pressure cook OR////
3lb 4 oz rear quarter rubbed with olive oil put bbq rub two different one on each side let cure for three days. Did what A5c did went to 170 on the grill, awesome tasted just like pulled pork or ham, grandkids loved it, didnt tell them what it was. Thought it was going to be tough, not at all. Last one I did in the slow cooker all day and had to pressure cook it till done. The BBQ worked out just fine. Thanks A5c
Finally cooked some. Soaked first in 2 quarts water 1/2 cup vinegar 2 tsp salt, next day soaked with 2tbl baking soda and 2 tsp salt. The parts were really bloody, so I didnt mind all the soaking. Seasoned, dredged in flour, seared the heck out of it in olive oil, butter, and bacon fat and crock potted with onions and beef broth. Eight hours didnt seem like the meat was that tender but this was a lot, like a six quart cooker. I turned it off figuring it would still cook, still didnt seem tender enough, so I did it for four more hours. Turned out really good, you would not be to tell that it wasnt beef pot roast or vennie. Next time I wouldnt do the flour dredge, thickened up the gravy too much. Poured off the gravy to let it settle and get the fat off the top with a separator. Other parts I still have look really white like chicken so I will try those on the BBQ.
Kona77. If you can find a trapper in your area, I am sure that you could get plenty of critters to try, plus plenty of your favorites. Bobcat is another very tasty treat. The most important thing with beaver, is when removing the castor and oil sacs, be mindful of ANY of it getting on the meat! It's best to switch knives after you remove them, as a little bit will leave a very bad taste.