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.

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