Beavers

[J'Pol]

(Beaver) ATLANTA SPECIAL


1 beaver (8-10 lbs.)
1 bay leaf
2 med. onions
1-2 garlic cloves
Celery leaves - optional
Flour
Salt and pepper

Remove all fat from beaver. Cut up as you do rabbit. Soak overnight in salt water. Parboil until about half-cooked in water with the bay leaf, onions, and garlic. Celery may or may not be added. Drain, roll in flour and brown in hot fat, season with salt and pepper. Bake in covered pan in a moderate oven until tender. Gravy may be made from the drippings. Plan the same number of servings as from a similar weight of pork (8 oz. per serving). Beaver is very rich.

[J'Pol]

Originally posted by Kunal@7 December 2003 - 22:04
:rtfaq:

How on earth is posting recipes for beaver, in a thread which requested recipes for beaver, spam.

[J'Pol]

No worries Kunal

BEAVER OR RACCOON ROAST WITH BARBECUE SAUCE


1 small to medium beaver or raccoon


cut into serving size pieces
1/2 tsp. salt
1 teaspoon instant minced onion
3 tbsp. brown sugar
1/2 cup chili sauce
1 1/2 teaspoon Worcestershire sauce
1 ( 7 oz.) bottle of beer or pickle juice
Place pieces of beaver or raccoon in a foil-lined roasting pan. Preheat oven to 350 degrees F. and roast, covered for a half hour. Meanwhile, mix other ingredients in a small bowl for barbecue sauce. After meat has roasted a half hour, uncover and pour barbecue sauce over the pieces. Then roast, uncovered, for another half hour to an hour--until tender. Baste several times during cooking, using your barbecue sauce.

[J'Pol]

A quick simple one

BEAVER TAIL

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

[J'Pol]

BEAVER WITH SOUR CREAM

2 - 4 lbs. cut beaver
1/2 cup flour
1 tsp. salt
1/4 tsp. paprika
1/2 tsp. salt
1/2 cup water
1 cup sour cream
Oil to cover
1 onion

Clean beaver and soak overnight in salted water (1 tbsp. salt to 1 quart water). Drain, cut up, and roll in 1/2 cup flour seasoned with 1 tsp. salt and 1/4 tsp. paprika. Fry in fat until browned. Then cover the beaver with sliced onion. Sprinkle the onion slices with 1/2 tsp. salt. Add 1/2 cup water. Cover the skillet tightly. Simmer for 1 hour. Add 1 cup sour cream the last 15 minutes of cooking time. Serves 2 - 4 depending on the size of the animal.

[J'Pol]

DEEP FRIED BEAVER

2-3 lbs 1 inch cubes beaver
6 eggs
2 cups flour
Salt, pepper, ginger, sage, poultry seasoning, etc.
Oil for frying
Milk

Mix eggs, flour and any combination of the spices above for a variety or about 1 tsp. salt and 1 tsp. pepper. Alternate beating and adding about 1 tbsp. of milk until the mix has thinned enough to jiggle when shaken. Continue to beat with a fork until the ingredients are thoroughly blended. Stir in the beaver cubes until all cubes are well coated.

Drop individual coated cubes in hot oil (at least 2 inches deep). Cubes will sink and then float as they start frying. Stir and turn until golden brown making sure no chunks remain stuck to the bottom of your fry pan.

Eat plain or dip in sweet and sour sauce, BBQ sauce, honey, honey-mustard sauce or your favorite steak sauce. Try different types of salad dressings.

BEAVER STEW

2-3 lbs 1 inch cubes beaver
Bacon grease
2 cups flour
1 tsp salt
1 tsp pepper
2 medium onions
1/2 lb carrots
6 medium potatoes
2 stalks celery

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.

Dice onions. Melt enough bacon grease in the bottom of a fry pan to saute onions and beaver. Saute onions and floured beaver in bacon grease, adding more grease as needed. Place sauted cubes and onions in a 4 quart pot with enough water to cover. Add water to fry pan to remove the remainder of the bacon grease and flour. Add this pan gravy to your stew.

Slice carrots and dice celery. Add carrots and celery to your stew and simmer until beaver is somewhat tender (about 30 minutes). Taste broth and add salt or pepper to taste. Cut potatoes into 1 inch cubes and add enough water to just cover the meat and vegetables. Simmer until potatoes are done (about 30 minutes).

COUNTRY STYLE BEAVER

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 saute onions and beaver. Saute 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.

BARBECUED BEAVER

Tomato Barbecue Sauce

1-32 oz. bottle ketchup
32 oz. cider vinegar
1 lb dark brown sugar
1 tsp pepper
1 tsp ground red pepper (heaping)

Mix and simmer 5 minutes


Traditional Vinegar Sauce

1 gal cider vinegar
10 oz. texas pete
1-32 oz. bottle ketchup
1 1/2 oz. crushed red pepper
16 oz. honey
1 1/2 cups salt

Mix and simmer

Remove as much fat as possible from one small or medium beaver. Place beaver in a foil lined roasting pan and bake, covered at 350 degrees F. for 1 1/4 hours, starting with the back down and then turning over after half an hour. Add water if beaver seems to be drying out. Cover with sauce, inside and out and cook uncovered for about half an hour. Add sauce every ten minutes. Tomato sauce will burn easily.

ROASTED BEAVER

1 small or medium size beaver, cleaned and skinned
Baking soda
Sliced onions
Bacon

Remove all surface fat. Cover meat with a weak solution of soda and water (1 tsp soda to 1 qt water). Boil 10 minutes and drain. Cover beaver with bacon and onions and roast until tender. This will taste like roast goose and will fool anybody.

[Kunal]

J'Pol, you seem very expericanced in the feild of beaver consumption, i was wondering (not like i would ever eat one) what do they taste like?

[DarthInsinuate]

chicken

















probably

[Kunal]

Originally posted by DarthInsinuate@7 December 2003 - 23:00
chicken

ok then, ill stick to the farm veriaty

[J'Pol]

Originally posted by Kunal+7 December 2003 - 23:25--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Kunal @ 7 December 2003 - 23:25)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-DarthInsinuate@7 December 2003 - 23:00
chicken

ok then, ill stick to the farm veriaty [/b][/quote]
More gamey apparently

I have never eaten any and almost certainly never will.