Okay, the Fearless Trapper #2 Son has again brought home beaver meat. We've tried various ways but I'm looking for something different. This one's small---maybe 20# so manageable and young. He suggested using a crockpot. Anybody ever try that? How about roasting---what herbs, marinade do you use?

-- Rosalie (Dee) in IN (deatline@globalsite.net), December 11, 2001

Answers

Sorry, that didn't make much sense. I need recipes for beaver

-- Rosalie (deatline@globalsite.net), December 11, 2001.

I would recommend a crock pot, too, since the meat can be tough. To help with the gamey taste, I recommend soaking it in milk for a day or so, or using juniper berries when you cook it. I am not sure, because I don't have my game cookbook in front of me, but I think you are supposed to stuff the cavity with onions. I would also cut slits in the meat and insert garlic.

-- Wendy A (phillips-anteswe@pendleton.usmc.mil), December 11, 2001.

When I was in college we trapped a huge beaver and we prepared it like this: We got a roasting bag, like the ones you use for turkey, put in the beaver roast. Added our vegies, 1 or 2 packets of onion soup mix, and some water. We roasted it that way until it was cooked. When we took it out of the oven it just feel off the bones. It was great! I hope this helps, Sue

-- Sue (rainbowacres1@yahoo.com), December 11, 2001.

I read a recipe once that said the tail is more tender than the rest and could be fried, baked, or grilled, while the rest of the meat is tougher.

-- Terri (hooperterri@prodigy.net), December 11, 2001.

when I saw the topic,,I was hoping for a differant question,,( I know,, shut up Stan),,,, but slow ccoking the meat is a ggod way with anything unfamilliar,, at least it wont be too dry.

-- stan (sopal@net-port.com), December 11, 2001.

Sorry Stan, nothing so interesting. In the past, I've parboiled it and then fried it but we wanted to try something else. You've all been helpful. I suspect for this time I'll roast it, but soak in milk (that's interesting---it's in salt water now, which is our standard treatment for gamey tast) first. He'll have more before the year's out so I'll try all your suggestions. Want a report?

-- Rosalie (Dee) from IN (deatline@globalsite.net), December 11, 2001.

Stan...behave! LOL! I'm not going to touch this one!!!!!

-- Ardie /WI (ardie54965@hotmail.com), December 11, 2001.

It was only a fiction novel, but I read that the beaver stored it's fat in it's tail. It also mentioned a way to cook it. The person in the story (prehistoric time setting) had taken a fresh killed beaver (gutted, skinned, & well cleaned), cut off the tail (keep in one piece but must be skined also), & various vegtibles & herb seasonings stuffed into the body cavity (also seasonings rubbed onto outer meat). They had a ground oven hot & ready (burned down to coals). They put in the stuffed beaver, put the tail (also seasoned) on top (so fat in tail will baste the meat), put any additional vegtibles around the meat (not just in the cavity), put a thick layer of fresh grass (about as long as it would be when you cut it for hay) or hay on top to keep food clean, then cover with dirt. Let bake till done. This sounds like it would be just as good baked in any regular oven.

I know it was only a fictional story but it sounded good. I hope you get some good ideas.

animalfarms

-- animalfarms (jawjlewis@netzero.net), December 11, 2001.

If I'm going to be serious, I have to say that any recipe for a "similar" meat will work, as in bear or woodchuck can use pork recipes. Venison, elk, moose, or caribou will taste great with beef recipes, if you add enough suet. Chicken recipes work with pheasant, grouse or guinea hen. I am not sure what beaver resembles, but I suspect it may not be that far from muskrat, which to me is not all that different from the dark meat on a turkey. Experiment, and please report back. I cannot close without a reference to one of my favorite bumper stickers - "Save a tree - Eat a beaver" X-rated perhaps, but probably not understood by the innocently young. Sorry, and GL!

-- Brad (homefixer@SacoRiver.net), December 11, 2001.

Stan you need a girl friend FAST ! Hehe , didn't you find anyone from "The I love Stan thread " And Brad well what can i say .

-- Patty {NY State} (fodfarms@hotmail.com), December 11, 2001.

Rosalie, We like it best cooked in a crock pot. Pull all the meat from the bones. Get rid of any fat, sinew , grizzle ,etc. Then take the meat, it usually falls right apart, and mix it with bar-b-que sauce. It is very tender , taste just like beef only a bit more tender. It is great. I like, Stan & brad love to eat it. Now really, try it this way it is really good !

-- Ralph in N.E. Ohio (Roadapple@suite224.net), December 11, 2001.

Hey, folks, that's our national animal you're eating there. LOL don't worry, we're not sensitive (and we eat the buggers too!)

Make sure you get all the fat off the carcass. We roasted one years ago after marinating in cheap red wine. Loved it. Also, some gourmet restaurants up here make an excellent soup out of the tail. Don't know the recipe. Good luck--Tomas in bc

-- Tomas (bakerzee@hotmail.com), December 11, 2001.

Dee -

Indeed, you want to be ruthless in getting all the fat off - a don't neglect those kernels of fat youy will find.

To stew it, sear the defatted flesh in a deep skillet, season as you would rabbit or chicken, and simmer with a very small amount of added water - or red wine - until the meat falls from the bones. Add water only as required. Cook until it is as dry and brown as possible without burning.

Now if #2 son is *really* intrepid, I'll provide you with my recipe for Audie's Stir-fried Lynx. But I don't think he'll have much luck in Indiana...

('course, you probably could substitute pussycat....)

-- Audie (paxtours@alaska.net), December 12, 2001.

slow cooked in favorite BBQ sauce makes a great "sloppy joe"

-- Pops (pops762@hotmail.com), December 12, 2001.

I had a game cookbook and scanned and emailed the recipes directly to Rosalie. One point the cookbook made was to be very careful of the castor glands when processing the meat. The recipe said the fat is oily which might be objectionable.

With our deer, I'm very careful to keep hair off the meat when we are skinning it, to remove fat and to debone the cuts before freezing. On other meats that might have a "flavor", I like to use onion or onion powder. Somehow it takes away or masks any strong flavor. I haven't messed with enough waterfowl but I remembering eating wild duck l'orange once that was succulent and delicious. I'm still trying to find the recipe. My husband has been invited to duck or goose hunt in southeast MO in the next few weeks. If he's successful, I'll be looking so if anyone comes across any, save them for me. Thanks.

-- (rainbow@ktis.net), December 12, 2001.

The respondents hereto seem like a wonderful group of honest, humorous, and subsistence-oriented weirdos. Mayhaps we should think about a "Rendezvous" somewhere at the end of harvest (any definition) season! Could , hell- would, be a lot of fun. Only drawback I see is that we probably all have "chores" that keep us from extended travel. But then, I take care of my neighbors animals for a week to 10 days at a time, and he does the same for me. Anybody else want to be a party animal? GL to all!

-- Brad (homefixer@SacoRiver.net), December 12, 2001.

Good idea, Brad. Gotta be fair: midpoint between there and here. Let's see: halfway between Saco and the Alaska Range.... about eastern Manitoba. Ugh. What fun. (Sorry, Reginans/Kenorans!)

-- Audie (paxtours@alaska.net), December 12, 2001.

Is there such a thing as a Homesteader's internet matchmaking service for poor ol' Stan?

-- Debbie in Mo (risingwind@socket.net), December 13, 2001.

Here's a link to several ways to go a beaver.... http://www.justgamerecipes.com/beaver/index.shtml

-- Rickstir (rpowell@email.ccis.edu), December 14, 2001.

Here's another site with 10 more recipes for beaver (along with recipes for a whole lot of wild game: http://martin.ces.state.nc.us/newsletters/newsarticles/wildrecipes/lis t.html

Who's up for some blackbird pie?

-- Marvin in Nebraska (brinmg@hotmail.com), December 17, 2001.

Well now your talking to the girls trapper, my Dad was a beaver trapper for many years and as been nominated the best skinner in Ontario althouth its more then you needed to know LOL...but the way my Mom does it is this, of course take all the fat out then she would take the meat out by piece eg; legs ect and boil them in vinegar and cow brand soda about 1cup vinegar 2TBS soda and boil for aprox 1h 1/2 take it out and slice the way you like and cook any way you like just till its got a nice color ..sounds pretty simple but so good but then I was raised on beaver meat LOL just try and let me know Sincerely,Suzanne

-- Suzanne Drouin (panda6@vianet.ca), January 22, 2002.