Hey all especially veteran trappers who eat the beaver meat. how do you prepare it. im thinkin of smoking one aand also trying sausage and burger made of others what do you think? are there any particular seasoning that go better with this meat. i like the raost and have stewed the same but would also like to try something different.
Dan

come on guys i know im not the only one who eats flattails. some one has to have some recipes.
dan

I have about 50 lbs of meat in the freezer I am going to grind and make into summer sausage. Should be tasty. Also going to try pepperoni this year.

Im mixing mine with deer and making bologna............

I like it slow cooked in a electric skillet or in a dutch oven over a fire. Season it as I do beef for the most part.

I haven't yet made any sauage with it but hope to this year.

One word of caution with it. If they come from an old still water/brackish water area, I won't eat them. I eat only those that live in good water and moving water. I caint spell the disease they carry but it is bad and easily contracted to humans. (Girardea) or something like that.

crock pot with cream o mushroom soup
mmmmmm aint nuttn better!(except mabye grinner:)

thats sick ne. cooner lol

i would think that cooking would kill that disease just named

Beaver are natural carriers of Giardia (sp) It is the same as having to boil water that you get while camping or in a survival situation. The high temps kill it. Cook away boys, make sure it is done.

They dont have much of a back strap but Ive heard its good if you roll them up with bacon and cook on charcoal grill.I think I just talked myself into that recipe. How can you go wrong with bacon!

thats the truth wildwood ive been wanting to beaver trap mainly to try eating one with everybody on here saying how good eating they are

cut out the backstraps and leave them long like a sausage. throw em on the grill and qucik cook the outsides till crispy, then slice into thin minute steaks to finish cooking(like hamburger patties). season to your tastes(i like garlic salt and black pepper)

We cut off the drumsticks and pressure-cook them about 40 minutes or so then in the oven or on the grill slathered with BBQ sauce.

OK guys, I have skinned about 6 of them this week and the same thing started running through my mind, I bet it is only a matter of time when one is sitting on my plate. What is the best part of the beaver? is it that meat just past the tail? I think wrapped in bacon sounds like a winner.

I never cared much for the backstraps...seems like grain-fed animals (deer,beef,etc.) just have better loins but you can't go wrong with a stew...come to think of it, I don't care for any rodent's backstraps...just the legs. Sometimes I par-boil the legs, bone them out, throw them in a crock-pot with barbecue sauce to cook the rest of the way, and then you've got shredded beaver sandwiches. Never tried grilling it but I've had rabbit grilled a million times so I'm sure beaver would taste fine but you may have to marienade it because it isn't as flavorful of a meat as muskrat or rabbit. Tomato juice or even italian dressing works well.

Get a young one what ever you do, the big ones taste like castor.

this is the best one,
Broil the beaver tail over hot coals for a few minutes (or in one of those new electric ovens). The rough scaly hide will blister and come off, leaving the tail clean, white and solid. Then roast or boil until tender. This is considered very strengthening food (use only young beaver). For a special treat, cool, souse in vinegar, add raw onion rings, salt and pepper to taste.

Yield: 4 servings
4 Beaver tails
1 Onion
1 tablespoon Butter
2 tablespoon Prepared mustard
1 cup Sherry
1 dash Tabasco sauce
3 cup Barbecue sauce
Grated parmesan cheese

Place whole beaver tails on barbecue or oven broiler rack until scaly skin blisters. Let cool in freezer compartment. Remove cold blistered skin and discard. Put white meat aside. In shallow roasting pan, saute onion in butter until clear, stir in mustard to coat onions, then stir in sherry, tabasco sauce and half of barbecue sauce, making sure bottom of pan is covered. Spread out beaver tails in pan, cover with remaining barbecue sauce, sprinkle with cheese, and bake in 450-degree oven for 45 minutes. Serve hot with wild or ordinary rice topped with generous spoonfuls of remaining sauce.

thx guys i knew i wasnt the only one thats eats these critters i was just looking for different ways to prepare
dan