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.