Beaver is a greasy meat and needs to be cleaned thoroughly before cooking. Because the meat can be gamey and tough, slow cooking, barbecuing and cooking on a rotisserie can often have the best and most tasty results. Roasting works well too, as the fat can drip off the meat during cooking. Read on to learn more.
Instructions
1. Care should be taken when dressing a beaver. Don't break or cut through bones, as bone dust can make the meat taste gamey.
2. Beaver is handled much the same as venison. For best results, fat deposits must be removed. The meat should be soaked in salt water overnight to help it bleed out.
3. The best meat is found along the spine (back strap) and the hams. The tender loin is inside the body running down the middle along both sides of the back. It is hard to get nice steaks off of a beaver, so most meat will be chunks or strips. The flanks, between ribs and ham, are often too gamey to be tasty.
4. To make a nice country-style beaver gravy dinner, combine dry ingredients in a bowl. Drop beaver cubes in bowl and mix until well coated. Saute onions, mushrooms and coated beaver in olive oil large fry pan until browned. Add soup to fry pan, adding only ? can water. Cover and simmer for 45 minutes.
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