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Roast Young Beaver

Discussion in 'Food Forum' started by Sixgun_Symphony, Mar 23, 2004.

  1. Sixgun_Symphony

    Sixgun_Symphony NRA4EVR

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    Strip all possible fat from the beaver. Preheat oven to 450 F, season with salt and pepper and place on a rack in the roaster. Cook at This high heat for 15 to 20 minutes to sear the outside, then lower the heat to 325 F to 350 F and roast for 30 minutes per pound. Slice an onion over the top of the roast if you wish. In contrast to the big game animals, This critter needs no basting -- the rack is advisable so that the fat still within the beaver will not collect around the roast itself. Some people like to roast carrots, onions, and pealed potatoes in with the beaver.
     
  2. noway

    noway

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    How does beaver taste like ( and please no smart alec remarks )? I have idea that it is similiar to raccoon and might be tuff ? Don't you need to marinade or pre-boil this game animal to tenderize it?
     

  3. Sixgun_Symphony

    Sixgun_Symphony NRA4EVR

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    It tastes almost like pork IMO.

    Marinade? An older animal, sure.
     
  4. Sixgun_Symphony

    Sixgun_Symphony NRA4EVR

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    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).
     
  5. noway

    noway

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    Interesting... , and good looking receipe.

    Next time I see a otter or beaver (not sure as to whats the difference ) I might try to take it to see how it taste. I've ran across a few of these animals while hunting other smaller game.
     
  6. nickg

    nickg

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    mmmmmmmm.....sweet young beaver!!!! we ARE talking about the same thing here right? ? ;f ;f ;f
     
  7. Phil306

    Phil306

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    Where in the heck can you get Beaver meat? Serious question folks.


    ;c ;c ;c
     
  8. GlockBlocker

    GlockBlocker Texas Aggie

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    Just ask your friendly neighborhood grocer/supermarket butcher. :cool:
     
  9. Sixgun_Symphony

    Sixgun_Symphony NRA4EVR

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    You gotta trap it or shoot it yourself.

    http://www.wild-about-trapping.com/
     
  10. Sixgun_Symphony

    Sixgun_Symphony NRA4EVR

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    1 Beaver tail
    1 Onion, chopped
    Salt & Pepper
    Pot of beans


    Blister tail over fire until skin loosens (or dip into boiling water for a couple minutes). Pull of skin. Cut up meat and boil with a pot of beans. Add salt and pepper to taste. Add chopped onions to enhance flavor. Beaver tail is also good roasted over a campfire or in the oven.