I also trapped beaver for a while. You should never waste the meat from one.
BARBECUED BEAVER
Remove all fat from beaver and cut in serving pieces. Soak 3-4 hours in water to which has been added 2 rounded tablespoons salt. Place beaver in large kettle; cover with water, add 1 tablespoons salt. Slowly simmer 1 hour. Remove from kettle and rinse meat. Place in roaster. Pour over Barbecue Sauce and bake, covered, at 200 degrees for 3 hours. Turn every half hours. Serves 4-6.
BARBECUE SAUCE:
3 tbsp. butter, melted
1 med. onion, chopped
1 tsp. salt
1/2 tsp. garlic salt
1/4 tsp. paprika
1/4 tsp. hot pepper sauce
1/4 tsp. dry mustard
1/4 c. catsup
3 tbsp. Worcestershire sauce
3 tbsp. cider vinegar
1 tbsp. celery flakes
1/8 tsp. thyme
1/4 tsp. marjoram
Mix first 10 minutes, pour over meat. Over this scatter celery flakes, thyme and marjoram.
BEAVER ROAST
1 beaver roast
4 c. water
1 tbsp. tamari
1 pkg. onion soup mix
1 tbsp. Worcestershire sauce
Soak roast in salt water 24 hours before cooking. Rinse well. Brown roast on all sides in butter. Place in crock pot. Sprinkle onion soup mix over roast. Add water and other ingredients. Cook 8 hours on low. Juice may be thickened with flour and water or cornstarch and water and used for gravy.
BEAVER TAIL SOUP
Skin and remove all fat from tails of 2 beavers; cut up tails in small pieces. Soak overnight in water with 2 cups vinegar and 2 tablespoons salt for each quart. Place meat in kettle with 4 quarts boiling water. Add 1/4 teaspoon pepper, 1 1/2 teaspoons salt, 1 bay leaf, 2 cloves garlic, minced, 3 carrots, sliced, 3 stalks celery, 2 small onions. When meat is almost tender, add 2 cups egg noodles and 1 small can peas (I prefer frozen over mushy can peas) , drained.
BEAVER TAIL BEANS
Blister tail over fire until skin loosens or dip in boiling water for a couple of minutes. Pull skin off. Cut up and boil with a pot of beans. Add salt and pepper to taste. Some chopped onions adds to the flavor. Beaver tail is also good roast over a campfire or in the oven.
PICKLED BEAVER TAIL
Put a long stick or long tonged fork through a beaver tail and hold tail over an open flame until the skin pops and peels off. Boil the tail in water. Drain water then boil again in fresh water until tender. Then cut tail into bite sizes. Place in jars of pure white vinegar. Seal jars
ORIENTAL HONEY SAUCE WITH FISH OR GAME
2 lbs. any meat, cubed (beaver is best, fish is good too)
Melted shortening or oil
1 heaping tbsp. beef bouillon
3/4 c. water
1/4 c. honey
2 tbsp. soy sauce
2 tbsp. cooking wine (optional)
1/2 tsp. garlic salt
Vegetables (carrots, celery, snow peas, etc. optional)
Flour and brown meat in oil for 15 minute. Combine remaining ingredients and add to meat. Cover and cook 20 minutes. (Add vegetables, if desired.) Thicken with cornstarch if necessary, and serve over rice or noodles.
Al
