Before I go digging online, I figured I would post here and see if anybody has some suggestions. I was asked to compete in a cookoff next weekend in Anna at the VFW. No prize money involved just braggin rights. The meat.....Beaver. I get 2 skinned beaver (I'm assuming w/ tails) to take anywhere I want, cook anyway I want and then bring the finished product back for judging and consumption by the masses. Anybody got any tried and true beaver recipes here? I know I'm opening myself up wide open for some harassment but what the hey. I told them I just want a shirt for competing and the logo needs to be appropriate to the event..something like I smoked a beaver...I shaved and licked a ...well..you get the idea.

OK, I can't resist so I'll say it.

Dave, I didn't know you had to cook beaver.

(Please Bob, don't kick me off for that. Dave gave me too good a setup.)

So many jokes running through my head :eek: ! Sorry Dave but I have never cooked a beaver so I can't help you there but if you need a picture of a tasty beaver I will try to hook you up. :cool: :D :D

Can't give you much help. I was at a wild game feed once, and someone made beaver meat balls. That would constitute a bad plan.

Oh..no comments from the peanut gallery here..
off to go find my Uncle Les's recipes... sheesh I haven't seen them in years.. I shall return...

What I can tell you before I find the recipes is you'll want to brine that beaver - or alternately poach it in salt water..or parboil it a bit before you do anything with it, so allow for that time wise...

Gretchen beat me to it, beaver is LEAN so cook accordingly.

Gosh I have never cooked beaver before, but I have cooked coon. Oven roasted BBQ coon, Gren peppers,a little garlic and some onion's YUMMY!
After boiling first to tenderise and get rid of some of the greasy fat.

Had it once, long time ago...

If I remember correctly, it was Breaded and fried, then cooked in a crock with cream of mushroom soup.

Use apple juice and sage in a braising liquid.The meat will be tender and savory.

Lofjas - that's pretty much the way we always cooked the beaver - brined it..parboiled it a little then smothered and baked like you cooked the coon.

Beaver..:eek:....

I found an old recipe that said to basically brine it overnite w/ onion slices....then rinse repeatedly...layer it w/ plum jelly and slow roast it. Might try that w/ some home made Damson jelly and see what happens. I can always BBQ it afterwards if need be. I thought there was separate tail cooking methods tho?

Dave you do have to do the tail differently - first you'll have to skin it - don't even try with a knife. If you think that turtle was tough and frustrationg the beaver tales make that seem like a walk in the park -
The way we always "skinned" the beaver tails was to basically roast them like a marshmallow - singing that hide - it will blister up and then separates much easier from the meat of the tail.

try this :)

Fried Beaver Tail
2 beaver tails
1/4 ts Pepper
1/2 c Vinegar
1/4 c Butter
1 tb Salt
1/4 c Sherry or cooking wine
2 ts baking soda
1 ts Dry mustard
1/4 c Flour
1 ts Sugar
1/2 ts Salt
1 tb Worcestershire sauce

Skin beaver tails, clean thoroughly and wash well in a solution of salt water. Let soak overnight in cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to water.
The next day, remove from the brine, wash, then cover with solution of 2 teaspoons soda to 2 quarts water. Bring to a boil, reduce heat and simmer 10 minutes. Drain.
Dredge beaver tails in seasoned flour.
Melt butter in heavy fry pan and saute tails at low heat until tender.
Mix wine with mustard, sugar, garlic powder and Worcestershire sauce.
Add to beaver tails and simmer gently for 10 minutes, basting frequently.

BTW we had a great time at lunch at the RU event today comparing beaver, muskrat, coon recipes etc LOL

How ever you do it, take a picture and let us know how it turned out.

I've ate a few beavers in my time and a lot of peaches too, it's best marinated in it's own juices. :) That being said, beaver really is tasty, especially when your hungry. :) I will now go looking for beaver tail though, that sounds indeed interesting.