The taste of beaver

[Bubba]

No, not what you're thinking...

My condo has had to call in a trapper because some beavers have built a home and have been damming up the creek behind the development. The trapper uses the pelts for hats, etc. and uses the meat for food, i.e. beaver stew. Anyone have any idea what beaver meat tastes like? (I know, it tastes like chicken....)

[XtremeJibber2001]

Probably a lot like bunny ... gamey with a resemblance to chicken, but delicious in a good stew.

[powdayvt]

No, not what you're thinking...

My condo has had to call in a trapper because some beavers have built a home and have been damming up the creek behind the development. The trapper uses the pelts for hats, etc. and uses the meat for food, i.e. beaver stew. Anyone have any idea what beaver meat tastes like? (I know, it tastes like chicken....)

Beaver meat taste's like Tuna silly.....

[andyzee]

No, not what you're thinking...

My condo has had to call in a trapper because some beavers have built a home and have been damming up the creek behind the development. The trapper uses the pelts for hats, etc. and uses the meat for food, i.e. beaver stew. Anyone have any idea what beaver meat tastes like? (I know, it tastes like chicken....)

Beaver meat taste's like Tuna silly.....

No, smells like tuna

[jhatski]

Taste like possum or muskrat and serve it with a nice Cabernet. If you dont believe me ask Jed, Jethro, Elly Mae or Granny.

We had a family of three visit a local lake here they took out 150 trees (albeit some were only saplings but many were mature trees) in the course of a couple of months. Had a trapper come and remove them for the skins and guess what new one has already taken its place a year later. This one not nearly as destructive young and seems to be on its own its tree count is only about 20 right now and its lodge nowhere near as impressive as the previous family as looks to be one bedroom condo where the others had built a mansion.

[shizzle]

From Wild Game Recipes:

http://www.cajuncookingrecipes.com/wild ... ecipes.htm

Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. Unlike venison, the fat is not as likely to become rancid. Removal is however recommended, especially deposits inside both the front and rear legs which contain glands. The castor glands are found in the lower abdominal cavity. As with other internal organs, fluids escaping will give the meat an off or bitter flavor. Castor glands should be frozen and sold or given to a trapper who can in turn sell the glands to be used by the perfume industry.

Also unlike deer, beaver needs to be soaked overnight in salt water to remove blood from the meat. Trapped beaver do not have a chance to bleed out.

Cutting up a dressed beaver requires special attention to bone structure or most meat will end up on soup bones. Meat tends to cut easier when it contains some ice crystals. Most of the best meat on the beaver will be found on the hams and along the back bone. The larger muscles attest to the powerful back legs and tail. The tender loin or back strap found along both sides of the top of the back is wider at the shoulders and tapers to a point near the hams. The tender loin is found inside the body cavity at about the middle of and to either side of the back. Steaks are difficult to cut from the ham area. Most meat will be chunks or strips. The flanks, between ribs and the hams, are often strong tasting either by nature or contamination by body fluids.

Many of your favorite venison recipes will probably work with beaver.