BEAVER()
can be cleaned as soon as they are taken.Younger beaver are more tender than older beaver.Younger beaver can be roasted whole.However,there is quite a bit of waste on an entire beaver carcass.The older ones just use the legs and backstraps.Soak beaver meat over night in a saltwater bath,this will remove most of the blood.On older beaver tenderize them by beating them with the back edge of a meat cleaver or knife blade before cooking.Beaver meat can be used in stews,broiled or roasted.Made into beaverburger and used in casseroles,meat loaf and spagetti,with delicious results.
Boil boneless pieces of young tenderized beaver in saltwater until the meat becomes tender.Drain the meat well,roll in flour,and brown all over using bacon strips stuck on the meat with toothpicks.Use only a medium hot oven for browning,serve while hot.Season to taste.
Elkshed