NOT FOR the WEAK at HEARTor BLEEDING HEARTS!

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FRIED BEAVER RECIPE

1 small beaver (20 lbs.), cleaned and skinned, cut into serving pieces, strips or cubes
6 slices bacon
1 tsp. seasoning salt

Remove fat from beaver and soak overnight in cold water. Drain. Cook in small amount of water until tender, then fry with bacon and seasoning salt. Variation: substitute hickory-smoked seasoning salt for plain seasoning salt.

BEAVER TAIL RECIPE

Hold over open flame until rough skin blisters. Remove from heat. When cool, peel off skin. Roast over coals or simmer until tender.

COUNTRY STYLE BEAVER RECIPE

2-3 lbs beaver steaks 1/2 inch thick
Bacon grease
2 cups flour
1 tsp salt
1 tsp pepper
2 medium onions
1 can cream of mushroom soup
1 can or 1/2 lb mushrooms

Combine flour, salt and pepper in a closable bag or 2 quart closable plastic container and shake until mixed. Add beaver and shake until well coated. Save remaining flour. Dice onions. Melt enough bacon grease in the bottom of a fry pan to sauté onions and beaver. Sauté onions and floured beaver in bacon grease, adding more grease as needed. Place beaver aside.

Combine soup and mushrooms in frying pan. Dissolve 2 to 3 heaping tbsp of seasoned flour in 2 cups cold water. Add to soup mix and simmer 5 minutes. Add beaver and onions to mix and simmer covered for 30 minutes.

Roast Beaver

This animal has scent glands that are found between the front forelegs, under the thighs, and along the spine in the small of the back. They should be removed immediately after the skin has been removed, taking great care not to cut into them. Beaver fat has a strong flavor and odor, and should be cut away completely before cooking.

Soak in salted water prior to cooking to draw out some of the strong flavor.

Take care to remove every speck of fat on the surface of the flesh.
Soak the meat in a vinegar bath overnight. 1/4 cup of vinegar with enough water to cover the meat.

Wash the meat in cold clear water. Place in a roaster and cut several slits into the lean meat. Sprinkle with salt and pepper, and put 4 strips of salt pork over the slits, and dust with a little flour.
Put 1/4 cup water in the pan and roast with the lid on until half done.
Add more water if needed to keep pan from going dry.
Cut into small pieces, onion, celery, and carrots to fill a cup and throw over the meat. Finish roasting with the lid off.
The meat should be falling off the bones. Add water and flour to the juices to make a gravy.

SWEET PICKLED BEAVER

2 beaver, skinned and cleaned
1/2 tsp. cloves
1 tbsp. salt
2 tbsp. dry mustard
1 c. pineapple juice
Juice and grated rind of 1 lemon
1 tsp. cinnamon
1/2 tsp. vinegar
2 tsp. soda
1/2 c. brown sugar
1/2 c. dry white wine or apple juice

Wash beaver thoroughly with salt water, then let soak overnight in enough cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to the water. The next day, remove the beaver from the brine, wash and cover with a solution of 2 quarts of water to 2 teaspoons soda. Bring to a boil, reduce heat and simmer 10 minutes. Drain and rinse the beaver then place it in a clean pot. Add water just to cover. Sprinkle mixed pickling spice on top, bring to a boil. Reduce heat and simmer 20 minutes. Drain and rinse beaver. Pat dry and place on roaster. Mix mustard, spices, sugar, wine, and fruit juices and spread over beaver. Cover and roast at 325 degrees until tender, basting frequently.

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
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