Beaver Meat

[-Trap_addicT-]

I finally got around to cooking some beaver meat up. It was the seventh one we've trapped this year and it was a big plump male. I was pleasantly surprised. It's not much different than beef really. Like anything else, there are dozens of recipes online. None of them intrigued me enough that I was willing to attempt them. I've seen several recipes on here as well and I know this topic is been brought up many times. Took a very simple approach, as I wanted to taste the meat itself, you know? At least this time, I may try a more elaborate cooking method next time. After we got the skin off of it, I took the guts out. A guy recommended that I remove the castors and oil sacks before cutting into the meat. I went ahead and did this, although I didn't end up cutting into the meat on the hindquarters until after it was fully cooked. Originally I just plannned on eating the back straps, but there is quite a bit of meat on the hindquarters as well. Once I got the hindquarters cleaned up and the fat taken off, I ended up just leaving the hindquarters intact and cutting through the spine and pelvis to keep it in one piece. It is a strange looking piece of meat when you do it this way! I'm glad I have a huge crockpot!

I made up 2 cups of Au Jus, placed the hind end of the beaver in the crockpot and scattered sliced onion and scallop potatoes on top. Poured the Au Jus over the top and cooked it on high for 5 hours. It tasted a lot like roast beef, partially due to the Au Jus I'm sure. I was amazed at how tender and flaky the meat turned out when it was fully cooked. No stringy or chewy bites. I'm going to fry up the back strap steaks tomorrow. I also have the tail in the refrigerator with the skin still on it. Any simple recipes that anyone recommends is greatly appreciated? I have always heard it is delicious and would love to try it. Thanks for any input.

I will recommend beaver meat to everyone...just stay away from the fat. The pure white fat is terrible, just like the fat of a deer, elk, bear…etc.

[KFhunter]

TAG

Pictures would be cool too if it's isn't too much trouble.

[Turner89]

Thats pretty cool trap addict.  That's what I wanted to hear . I'm going to try it as soon as I get some beaver trapping going. Im hoping I really like it. It would be a cool bonus.
Ill be looking for the report on the backstraps.    What kind of area was he trapped in? A big marsh like area, or river/stream ?

[KFhunter]

I bet the water could have an affect on meat taste, stagnant water, eating brush growing in strong mineralized water, river bank cottonwood.

interesting

[Turner89]

That's what im thinking. There could be a big difference in taste depending on alot of variables

[dreamunelk]

 

[-Trap_addicT-]

This guy came out of a high mountain stream. I was disappointed when I arrived to check the traps today, as the pond is already mostly froze. He has been working since mid-May and was successful in damning up the creek and making a large pool with a hut right in the middle. I have read on that quite a bit. I've heard many different things about the habitat they live in affecting the taste of the meat. The conclusion I came to after a lot of reading is that the meat is mostly affected by the season and age of the animal. That makes sense when you start thinking about other animals such as dear. They seem to be affected the same way. I have a couple live traps (Hancocks) set in a real nasty swamp too. I'm looking forward to catching one and comparing the two. Has anyone else noticed a difference in the meat that may have been caused by the habitat?

[pianoman9701]

I had beaver tail once and it was grilled on the BBQ with the skin on until the skin was crunchy and falling off. It was excellent with salt and pepper.

[kellama2001]

I haven't had a chance to try it yet, but can't wait to!  Here's a link to an article on eating beaver meat, including the tail, by The Meat Eater's host Steven Rinella.

http://themeateater.com/2014/tasting-notes-beaver/

[C-Money]

Glad you liked it Trap addic....I had it once as a kid growing up in Pennsylvania. Mom said we were having roast beef for a holiday gathering. Come to find out it was a good size beaver Dad had recently  trapped. Was good meat...and don't remember anyone questioning it. Mom is an excellent cook though...Cat was let out of the bag in the following days....

[PlateauNDN]

Heard when it's prepared right it's tender, moist and delicious

[Jonathan_S]

Crockpotted hindquarters.  Dang tasty.  They are like eating a drumstick made of beef 

[-Trap_addicT-]

I ended up cooking those back straps up today and wow! No wonder my bears and bobcats love it so much. Again, I took a very simple approach. Cut the back straps into half inch thick steaks, tossed them in a bag of flour and fried them on medium heat. I threw on a little salt and pepper as they cooked, but they really didn't need it.  I guess I would have to consider the meat a teensy bit chewy compared to store bought beef or venison.  I would really like to put someone to the test that thinks they know venison. It would be tough to tell the difference.  I hate to tell the bears and bobcats, but they will be competing for the front shoulders, as I have no plan to "waste" the hindquarters or back straps from now on.

I'm going to attempt the beaver tail tomorrow. That was a really interesting link Kellama. The writer can really paint a picture. Everything he cooked sounded delicious. I am just going to put a tiny bit of olive oil in a frying pan and cook the tail with the skin on it. Once the skin begins to separate from the meat/fat, I plan to peel the skin completely off. I'm going to slice the edible parts into thin pieces and fry them a little longer.

Thank you for all the input. Happy cooking!

[Turner89]

Right on. Can't wait to cook some up. My wife gave me the eye roll when I told her were going to start eating beaver.

[sled]

Right on. Can't wait to cook some up. My wife gave me the eye roll when I told her were going to start eating beaver.