beaver reciepes

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My brother who lives in VA traps beaver. He likes to cook them in a crock pot. He also sells every one he doesn't eat. The hides are nearly worthless now but they cause a lot of damage to forest lands and farmers call him for help in getting rid of them.
 
Cut it up and put in chicken stock to boil. Let cook until you can shreds the meat with a fork. Remove from pot shred the meat and set aside.
Chop green pepper onion and garlic, sauté until onion is translucent but not brown. Remove that from the pan and throw the shredded meat in. Sauté until it begins to brown, reads the vegies, cook until the vegies start to brown
Add a rue and cook till thick.
Sauté portabella mushrooms in butter sliced in strips with some garlic, when they start to soften add a little dry white wine.
Lay the mushrooms on a platter pour the meat sauce over and serve.
A green salad and bowl of buttered grits on the side :haha:
 
Funny, the winter I helped a friend with his trapline, we would take all the scrapings from the fleshing board and add them to a pot for rendering. Fed the cracklings to the cats, and they would act like they were on catnip. Darnedest thing I ever saw.
 
Saw a cartoon one time of two cave men cooking a chicken. One said " I don't know what it is but it taste like everything else"
You can taste a porky or chickinny with hints of beef.
It taste almost the same as wood chuck, with a 'muddy' flavor like swappy area rabbit. In a stew with treerat, coon and beaver your hard pressed to say which is which.
My cooking has a lot of fails, I made some lobscose at home about a month ago and broke a tooth on a piece of hard tack.
 
When I was stationed at Ft Indiantown Gap (a long time ago), we used to shoot lots of them (they undermined the building foundations & had to be "kept thinned out".) & ate a good bit of "BBQ-chuck" & I never thought that they tasted like chicken BUT the young ones were quite tasty when BBQ-ed.

yours, satx
 
Grass fed, grass finished, veal, maybe. It's a little stronger than grain fed or grain finished veal. Thus, why we use it in place of ground beef, in dishes where other flavours come into play. Texture is a little "off" compared to the same dish using beef.
I think next time I have a few pounds I might try to recreate the vertical rotisserie "lamb meatloaf" used for properly done gyros, using it.
 
Sounds interesting. = Beaver gyros.
(Fwiw, I ate lots of "bush meats" when we were newly-weds & both of us were trying to go to college on my GI Bill benefits.- Squirrel, turtle, swamp rabbit, gator tail, possum, raccoon, nutria, etc. for some examples.)

I was lucky that my bride was a GOOD cook & could make a decent meal out of most anything AND we never went to bed hungry.

yours, satx
 
My background is "bring home some meat". I have eaten almost everything that swims, hops, runs, crawls, or flies. Most of it was great.
 

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