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Roast Beaver

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: The Pacific Northwest and Alaska
Forum Discription: The Pacific Northwest and Alaska
Printed Date: 25 May 2020 at 01:46

Topic: Roast Beaver
Posted By: MTMan
Subject: Roast Beaver
Date Posted: 07 August 2012 at 22:38

You'll be surprised at how tasty beaver really is. Barbequed Beaver Tail is a popular favorite among old-timers. Speaking of old, here is a recipe that is ideal for those larger, older beavers who may not be as tender as the young'uns.

  1. Wash beaver thoroughly with saltwater.
  2. Soak it overnight in water to cover plus the vinegar and 1 Tbs. salt.
  3. Next day, drain the meat, wash again and cover with 2 quarts fresh water plus the soda.
  4. Bring to a boil, reduce heat and simmer for 10 minutes.
  5. Drain again, pat dry and place beaver in roasting pan. Salt & pepper the meat.
  6. Cover with sliced onions and bacon or salt pork.
  7. Place lid on roaster pan and bake at 375 degrees until tender.
  8. Serve with a tart jelly or my" rel="nofollow -

Posted By: Tatoosh
Date Posted: 31 August 2012 at 06:22
I have to admit I'd never considered beaver as food source.  Pelts, sure, they are famous for that.  But food?  Not so much.  Yet they were a food source.  Even Lewis and Clark mention them in passing as food that was abundant. 

Apparently the time to get one for eating is in the winter as summer beavers are considered thin and unappetizing.  But come the winter, they put on lots of fat, much of it stored in their tails. A prized source of energy for trappers and mountain men. 

I learn something new everyday, sometimes two or three things!

Mabuhay BBQ & Pizza

Posted By: HistoricFoodie
Date Posted: 31 August 2012 at 19:57
one for eating is in the winter as summer beavers are considered thin and unappetizing
Not to mention that the trapping season is in the winter. During the summer it is illegal to trap or hunt beaver.
I usually make them like pork barbecue. Treat the beaver the same as a pork shoulder or butt, basting with a Tennessee mopping sauce.

Posted By: Pork Pie
Date Posted: 31 August 2012 at 23:38
In the 17th century the Roman Catholic Church re classified Beaver as fish therefore allowing it to be consumed on the Fridays through lent. 

Posted By: drinks
Date Posted: 07 February 2015 at 20:02
A friend lives in Alaska, he eats most everything, he said beaver is nothing special but ok. His opinion of tail is poor, he said it is just fat and gristle.
As it is a vegetarian rodent, it should be ok.
I have not eaten it but have eaten coypu/capaberra.
There are plenty of beavers here, just no trapping for they do not have a good pelt, not enough cold weather here.
Do not try another vegetarian rodent, though, the porcupine is supposed to be about the same as eating fresh pine fillets

Posted By: Wannabebwana
Date Posted: 25 February 2019 at 09:58
My father was a cook in the military.  Canadian Forces Base Petawawa was near Algonquin Park, so lots of wildlife around.  More than a couple officers got in trouble for poaching, once even from a military helicopter. 

Every year they'd do a wild game dinner for the officers.  I remember him roasting a beaver, whole, skinned, with the head on.  When it was done you take the head off and throw it away.

Posted By: AndyM
Date Posted: 01 August 2019 at 06:35
Sound interesting, but beaver hunting is illegal in my area. But I don't think it's taste is different to roasted rodents in Asia (been there, tried those).

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