Braised Beaver

[358 winchester]

Braised Beaver

Skin and clean a young beaver, removing the kernels from the small of the back and under each foreleg between the ribs and shoulders. Hang it outdoors for several chilly nights.

When ready to cook, parboil the beaver in salted water for 1 hour and drain. Brush with oil and braise in a Dutch oven until the meat is tender. Serve on a heated platter, garnished with water cress.

Note: Once the animal is ready for the pot, muskrat, woodchuck, beaver, and raccoon may be cooked in the same various ways.

Roast Beaver Michigan

Disjoint an 8- to 10-pound beaver and remove all the surface fat. Cover the meat with a solution of 1 quart water and 1 tablespoon baking soda and parboil it for 10 minutes. Drain the meat, cover it with strips of bacon and onion rings, and roast it in a moderate oven (350° F.) until it is well done. Season the roast with salt and pepper to taste.

[jacksonco]

Not gonna even touch on this with a ten foot pole.

[Pistolenschutze]

Originally Posted by jacksonco

Not gonna even touch on this with a ten foot pole.

I's still waiting for the fricasseed pole cat recipe, Jackson. I know it must be just around the corner.

[jacksonco]

Pistol I surely would imagine that some one out there has a Pole Cat recipe. Man has cooked and eaten just about anything that lived in during his short occupation of the planet.

[Pistolenschutze]

Originally Posted by jacksonco

Pistol I surely would imagine that some one out there has a Pole Cat recipe. Man has cooked and eaten just about anything that lived in during his short occupation of the planet.

Yes, but I understand Ron's recipe is extra special . . . it leaves the scent glands in for extra flavor and auroma!

[jacksonco]

Scent glands can be left in if you stuff the abdominal cavity with Ramps. If you have never eaten ramps you have no idea what it is you are missing.

[kutaho]

Originally Posted by 358 winchester

Braised Beaver

Skin and clean a young beaver, removing the kernels from the small of the back and under each foreleg between the ribs and shoulders. Hang it outdoors for several chilly nights.

When ready to cook, parboil the beaver in salted water for 1 hour and drain. Brush with oil and braise in a Dutch oven until the meat is tender. Serve on a heated platter, garnished with water cress.

Note: Once the animal is ready for the pot, muskrat, woodchuck, beaver, and raccoon may be cooked in the same various ways.

Roast Beaver Michigan

Disjoint an 8- to 10-pound beaver and remove all the surface fat. Cover the meat with a solution of 1 quart water and 1 tablespoon baking soda and parboil it for 10 minutes. Drain the meat, cover it with strips of bacon and onion rings, and roast it in a moderate oven (350° F.) until it is well done. Season the roast with salt and pepper to taste.

Ever fire roast the tail? haven't had beaver since grandma passed away, They were protected here for awhile, just like the silvergreys.

[Angryisme]

Originally Posted by jacksonco

Scent glands can be left in if you stuff the abdominal cavity with Ramps. If you have never eaten ramps you have no idea what it is you are missing.

soo what are ramps?

what aam I missing?

[kutaho]

Originally Posted by Angryisme

soo what are ramps?

what aam I missing?

Wild leaks, like onions, only milder with a hint of garlic.

[kutaho]

Originally Posted by jacksonco

Pistol I surely would imagine that some one out there has a Pole Cat recipe. Man has cooked and eaten just about anything that lived in during his short occupation of the planet.

Bugs taste better.

[Angryisme]

never heard of em..
where do ya get em?
don't think I've ever seen that ina store in jersey.....

[jacksonco]

ramps grow wild in the mountains of West Virginia and are harvested early to mid spring. By now the ramps are probably past harvest time. They are very good when fried with potatoes or trout.