Category Archives: Beaver

Sweet Pickled Beaver

  • 1 beaver; skinned & cleaned
  • 1/2 cup vinegar
  • 1 tbsp. Salt
  • 2 tsp. soda
  • 2 tbsp. dry mustard
  • 3 tbsp. mixed pickling spice
  • 1 tsp. Cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 cup brown sugar
  • 1/2 cup dry white wine or apple juice
  • 1 cup pineapple juice

Wash beaver thoroughly with salt water, then let soak overnight in enough cold water to cover, adding vinegar and salt to the water.

The next day, remove the beaver from the brine, wash and cover with a solution of soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes.

Drain and rinse the beaver, then place it in a clean pot. Add water just to cover. Sprinkle mixed pickling spice on top, bring to a boil, reduce heat and simmer 20 minutes.

Drain and rinse beaver, pat dry and place in a roaster.

Mix mustard, spices, sugar, wine and fruit juices and spread over beaver.

Cover and roast at 325 degrees F. until tender, basting frequently.

Roasted Beaver

  • 25 – 30 lb beaver
  • 2 cups flour
  • 1 cup bacon drippings
  • Salt; to taste
  • pepper; to taste
  • 3 – 4 bay leaves
  • 3 – 4 medium onions; chopped

First, scoop up a beaver. Skin it and take it the skin your local trading post. It’s as good as cash.

After skinning the beaver, remove all fat. Cut into serving size pieces. Soak in salted water overnight.

Rinse meat well in cold water and drain. Roll meat in flour. Brown in skillet with bacon drippings and season with salt and pepper.

Place in roaster alternately with bay leaves and onions. Add a small amount of water to remaining drippings in skillet and pour over meat.

Roast at 350 degrees for 2 and one half hours or until tender. Uncover and brown 15 minutes before serving.

Goes great with a California Merlot.

Fried Beaver Tail

  • 2 Beaver tails
  • 1/2 cup vinegar
  • 1 tbsp. Salt
  • 2 tsp. soda
  • 1/4 cup flour
  • 1/2 tsp. Salt
  • 1/4 tsp. pepper
  • 1/4 cup Butter
  • 1/4 cup sherry or cooking wine
  • 1 tsp. dry mustard
  • 1 tbsp. worcestershire sauce

Skin beaver tails, clean thoroughly and wash well in a solution of salt water. Let soak overnight in cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to water.

The next day, remove from the brine, wash, then cover with solution of 2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and simmer 10 minutes. Drain.

Dredge beaver tails in seasoned flour.

Melt butter in heavy fry pan and saute tails at low heat until tender.

Mix wine with mustard, sugar, garlic powder and Worcestershire sauce.

Add to beaver tails and simmer gently for 10 minutes, basting frequently.

Beaver Tail a la Denny

  • 4 Beaver tails
  • 1 onion
  • 1 tbsp. Butter
  • 2 tbsp. prepared mustard
  • 1 cup sherry
  • 1 dash tabasco sauce
  • 3 cups barbeque sauce
  • parmesan cheese; grated

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.

Yield: 4 Servings

Beaver Tail

  • 1 beaver tail

Roast beaver tail over campfire, cut it open and pull skin off.

(This makes a very rich meat.)