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Category: Miscellaneous/Information
Rating: (?) Not Yet Rated
Contributing Chef: james
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Title: . Beaver - Basic Information
Ingredients:
1 Servings
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BEAVER
Method of Preparation:
This is one of the true fur-bearing animals; prime skins bring a good price in the market. The meat is dark, rich, and delicious, but remember, the beaver can carry tularemia. This is also one of the animals that bears unpleasant glands which must be removed upon skinning. There is a "castor" gland near the tail under the belly and the usual musk glands in the small of the back and under the forelegs. These should be carefully cut out without damage and discarded. Also, remove all surface fat. Hang the carcass in a cool place for several days. Beavers average about 45 inches in overall length, including the 10- to 12-inch-long tail, and weigh about 40 pounds. Some big ones, however, reach 60 pounds. Beaver is best, even with a young animal, if it is first poached in salted water for 1 hour. Instead of poaching beaver before cooking, some people marinate young ones overnight in water to cover with 1 tablespoon vinegar and 1 teaspoon salt per quart of water. Larger, older ones are sometimes parboiled in 2 baths of water to cover with 1 teaspoon onion juice to each gallon of water. This can be followed by braising (cooking slowly in moist heat in a covered pot such as a Dutch oven). There are many recipes for braised meat in this collection which are just as good for beaver as for venison. Traditionally the beaver tail has been considered a delicacy. Some people parboil it first, but from what Ive seen and friends experiences it doesnt really need it. The trick to getting the rough skin off the tail before roasting over coals or grilling is to broil the tail over coals (or stove element), turning, for about 10 minutes, until the scaly hide blisters and scales off in sheets. The gelatinous meat is then roasted or boiled until tender. Since the taste is similar to pork, the tail is often cubed and baked with beans. Information Source: THE HUNTERS GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 06-10-1997 |
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