How to cook beaver - the best cooking recipes

Now you will learn how to cook beaver correctly and for how long to make the meat tasty, tender and juicy.

Young beaver meat, chopped into pieces, needs to be cooked for about 1.5-2 hours. Before cooking, beaver meat is soaked for 12-24 hours in cold water.

Beaver meat is very tasty and healthy, so hunters enjoy hunting beavers. If beaver meat is cooked correctly, it will be tender, juicy and flavorful. Beaver meat resembles something between veal and pork.

How to cook beaver meat

An important step in cooking beaver meat is to properly prepare the meat itself for cooking. It is necessary to very carefully cut the carcass, drain the blood, remove the stream without damaging it, and remove the skin, then you can gut the carcass. After this, it is recommended to soak the beaver meat for 12-24 hours in cold water to get rid of the unpleasant odor. If the swamp smell is pronounced, add greens and 1-2 tablespoons of 9% vinegar or lemon juice to the water. Beaver meat needs to be cooked for 1.5-2 hours, for broth for 2 hours.

Dishes made from beaver meat turn out delicious in any version - you can cook soup on the ribs, cook the fillet for salad, and make pilaf from the fattier parts.

To ensure juicy beaver meat, soak it in cold water before cooking or marinate it in a solution with lemon juice or vinegar.

Adding sour cream when stewing or baking makes beaver soft and tender. Garlic and pepper add sophistication to the dish. In combination with vegetables, beaver meat acquires an unusual, piquant taste. Beaver goes well with rice, buckwheat, and other side dishes.

Comments

1. Ivan 08/02/2015 at 23:24 What a delicious photo. I’ve never had the opportunity to eat beaver meat; to be honest, I didn’t even think about it. Who ate: what meat tastes like beaver? You can also make dumplings from them... Eh.
   Reply Vladimir PVS 08/05/2015 at 20:58

   I ate beaver pilaf, it was the most delicious pilaf, the meat is very juicy and tasty, considering that all this was in the forest and in camping conditions, it’s like an open-air restaurant in the forest! If you entrust the cutting to a professional (hunter) who will do everything according to the rules, then no one but you will be able to find out who they are eating from! The meat is tasty, juicy, and does not smell like beaver.

   Answer

2. gula 30.11.2015 at 16:48
   Beaver meat looks like a young calf!! delicious !

   Answer

   Anonymous 10/13/2016 at 08:37

   yvalaoaoporvpolbnnshshnaollavpolzhbroyuaapboyebopblryarboleshchprllllnrrrvalavplsapvaproooyarrorrivaljubavrylr

   Answer

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Beaver meat baked in foil

Ingredients:

• beaver meat – 1.2 kg
• water - as much as needed
• table vinegar (9 percent) - 20 ml per 1 liter of water
• onions – 150 g
• garlic – 4 cloves
• hot capsicum – 30 g
• salt - to taste
• refined sunflower oil – 20 ml

How to cook:

• Wash the beaver meat under running water, clean it of films and fat. Place in saucepan.
• Prepare a weak vinegar solution from 1 tablespoon of vinegar and 1 liter of water. Soak the beaver meat in this solution and place it in a cool place for 1.5-2 days, periodically replacing the vinegar solution with a fresh one.
• After soaking, allow the meat to dry at room temperature.
• Cut the garlic cloves lengthwise into 3-4 pieces. Pierce the beaver meat with a knife and insert the garlic into the resulting gaps, you will use up the entire amount specified in the recipe.
• Fold the foil in half, grease it with vegetable oil, and place a piece of meat on the foil.
• Peel the pepper from seeds, cut into thin rings or halves of rings. Sprinkle pepper over meat.
• Cut the peeled onions into half rings and place them on a piece of meat.
• Wrap the beaver meat and vegetables in foil and bake in the oven.
• Bake the beaver for the first 30 minutes at a temperature of 180 degrees, then for another 2 hours at a temperature of 150 degrees. Carefully unwrap the foil and check the meat is done. If it is still tough, return the foil and continue roasting the meat for another 30-35 minutes.
• Remove the package of meat from the oven without removing the foil, wrap the meat in a kitchen towel and leave for another 30 minutes.

The liquid that ends up in the foil can be used instead of sauce or poured out. You can serve rice, potatoes or buckwheat as a side dish for beaver meat.

Cutlets

After some time, beaver pulp set aside in the freezer can be used to make cutlets. You can make them according to a recipe that requires the following components:

• 1.3 kg of beaver meat;
• 2.5 g cumin;
• 2.5 g juniper berries;
• 5 g mixture of herbs;
• 80 ml cream;
• 250 g lingonberries;
• 10 ml vegetable oil;
• salt and ground black pepper - to taste.

These cutlets with berry filling are a real masterpiece that will captivate all game lovers. To prepare them, we only need the pulp. Pieces of beaver meat should be passed through a meat grinder; it is better to use a grate with the largest holes.

Add juniper berries and cumin to the minced meat. They should first be crushed in a small mortar. Add dried parsley and dill there. Salt, pepper and pour half of the prepared cream.

Please note that the minced meat should not be too liquid. To do this, add the cream gradually, if necessary, add it while thoroughly mixing.

After the minced meat is ready, you can begin the process of forming the cutlets themselves. Place some of the minced meat on a flat surface and smooth it out carefully. Place lingonberries in the very center and then form into a patty.

The baking dish should be greased with a small amount of vegetable oil, place the cutlets on it and bake in a preheated oven at a temperature of 180 degrees. It will take half an hour to cook these cutlets.

The finished cutlets are served with a side dish of your choice. For example, mashed potatoes, baked vegetables or stewed mushrooms are perfect. Or you can serve the cutlets without any side dish at all, garnishing them with a sprig of fresh herbs.

Beaver stew

Ingredients:

• beaver meat - 0.5 kg
• carrots - 1 piece
• onion - 1 head
• salt, ground pepper - to taste
• celery root
• garlic - a few cloves

How to cook

Beaver meat must be soaked in cold water for 12 hours in advance. Cut into large pieces, then in a ceramic or cast iron bowl, add salt and pepper, add coarsely chopped garlic, onions, celery root, and a little carrots. Fill with water, cover with a lid and place in an already preheated oven. In about 2 hours, the beaver meat will be ready.

Other ways to cook beaver meat

How to bake beaver meat in the oven

Ingredients:

• beaver;
• one lemon;
• 100 grams of lard;
• potatoes – 6-8 pcs.;
• 2-3 onions and carrots;
• head of garlic;
• 50 gr. butter;
• spices and salt.

To prepare the sauce you should take:

• 1 bunch of parsley;
• 50 ml sour cream.

How to cook

• The cut beaver must be soaked in cool water. Add chopped lemon and salt to the water. Leave for 24 hours.
• After the beaver meat is soaked, you should take it out and chop it into small pieces.
• We also cut the lard into small pieces and add it to the beaver meat.
• Chop the garlic and add to the meat, mix thoroughly.
• Transfer everything into a baking dish.
• Melt the butter in a frying pan. Then add black pepper to taste and 30 grams of salt. Mix everything and pour into the mold.
• Place the pan with meat and spices in a preheated oven.
• After 20 minutes of baking, pour a glass of cold water into the form with the meat and put it back in the oven to bake.
• Then you need to peel the potatoes and then cut them into large slices.
• Peel the onion skins and cut them into large rings.
• Peel and cut the carrots into slices.
• After 50 minutes, remove the form with the meat and place the chopped vegetables on top.
• Leave the vegetables to bake for 40 minutes. At this time, you should water the vegetables with the resulting juice.
• Next, prepare the sauce. Mix sour cream with the juice that formed during baking of meat and vegetables.
• Next, finely chop the greens - parsley, mix it with sour cream and juice.
• Pour the entire mixture into a metal pan and place it on the stove. Boil until boiling.
• Pour the prepared sauce over the meat and vegetables.

Beaver tail soup

Ingredients:

• water – 500 grams;
• beaver tails – 3 pcs.;
• rice – 200 gr.;
• vinegar – 150 gr.;
• black pepper and salt;
• one onion.

How to cook

• First, peel the beaver tails and cut them into medium pieces.
• Place in a medium container, add a small amount of water and a cup of vinegar. All liquid must completely cover the tails. Leave to soak for 8 hours.
• After this, drain the liquid from the tails, add 2 cups of water, and place on the stove.
• Peel and cut the potatoes into medium-sized cubes. Pour the tails into the pan.
• 15 minutes after boiling, add pre-washed rice.
• Boil until done. Add ground black pepper and salt to taste.
• Before serving, you can add tomato paste and your favorite seasonings to the soup.

Recipe for beaver stewed in sour cream sauce

Before you prepare tasty beaver stew in sour cream, you need to take the following ingredients:

• 800 gr. beaver meat;
• one lemon;
• 300 ml sour cream;
• 150 gr. butter;
• onions – 2 pieces;
• head of garlic;
• 2 apples;
• vegetable oil;
• 300 grams of carrots;
• 5 sprigs of thyme;
• ground black pepper, salt.

How to cook

• Beaver meat should be thoroughly processed and washed, removing all excess films and veins. Next, cut into medium pieces.
• Then peel the garlic and set aside a couple of cloves. Finely chop the rest with a knife.
• Place the meat in a medium container, add garlic and sprinkle with lemon juice. Salt well and pepper. Leave to marinate for 4 hours.
• Peel the onions and carrots and cut them into large pieces.
• Place the onion and butter in a frying pan and fry until tender.
• Add a pinch of ground black pepper to the fried vegetables and set aside.
• Place a medium-sized cauldron on the stove, heat up the vegetable oil, add the marinated meat, and lightly fry.
• Next, add the carrot pieces and fry for 15-20 minutes.
• After this, add the onion and pepper and fry for another 15 minutes.
• Then peel the remaining apples and garlic cloves. Cut into medium slices.
• Mix the contents of the cauldron well and leave to simmer for 10 minutes.
• After this, add pieces of garlic and apples. We also add thyme sprigs. Stir and simmer for 7 minutes.
• At the end, pour in sour cream and simmer for about 20 minutes.
• The finished dish is best served with a side dish of boiled potatoes.

Their beaver shish kebab

You can also make shish kebab from beaver meat at home.

Ingredients:

• 5 kg of beaver pulp;
• 100 ml apple cider vinegar;
• 7 onions;
• lemon juice;
• water;
• salt and spices: cumin, black pepper, ginger.

How to cook

• Beaver meat must be pre-soaked. Thanks to soaking, the meat becomes softer, tender and juicy.
• Then cut the meat into medium pieces and place in a container.
• Now add salt and spices - cumin, black pepper, ginger; mix everything well.
• Peel the onions, chop them in a blender or grate them on a medium grater. Add beaver to the meat.
• Fill everything with water and apple cider vinegar.
• Marinate for 2-3 hours.
• Next, we start preparing the shish kebab. During the frying process, it is a good idea to sprinkle the meat with squeezed lemon juice.

Beaver marinades

Well-marinated meat has an incredible taste: tender, juicy, soft. Therefore, before preparing game shish kebab, the beaver meat should be marinated.

Today, there are many options for marinating meat for barbecue; a wealth of seasonings and spices will transform the dish, adding sophistication and aroma. When thinking about the main components of the marinade, be guided by your taste, availability of ingredients and imagination.

Try making sauces for marinating beaver based on:

• vinegar, it is better to use apple cider vinegar or replace it with lemon juice;
• apples;
• kefir;
• Luke;
• garlic;
• fresh herbs;
• delicious with cranberry, pomegranate or cherry juice;

Game loves herbs and spices, these can be: rosemary, paprika, pepper, ginger, coriander, basil, cilantro.

To make the meal a success, some original recipes will be presented below. The ingredients used are based on one animal carcass.

Benefits and preparation of beaver fat

Beaver fat is a very valuable product; it is beneficial for human health. It is used to cleanse the body of waste and toxins, and many infectious diseases are also treated with its help. Of course, these methods relate to traditional medicine methods.

Beaver fat is used to treat the following diseases:

• for gastrointestinal diseases;
• for diseases of the respiratory system;
• for skin diseases;
• for urological and gynecological diseases;
• for diseases of the joints resulting from injuries, sprains, bruises, injuries;
• with asthenia and decreased physical performance.

In addition, beaver fat is widely used in cosmetology. It is contained in many creams. Such creams eliminate flaking and dryness, make the skin elastic, and smooth out fine wrinkles.

To prepare beaver fat at home, you need to do the following: put the beaver fat in a metal container, then heat it over medium heat. The resulting fat can be stored in the refrigerator.

Preparation process

How to cook beaver meat at home? It must be processed first; if you ignore this stage, it may taste unpleasant.

First of all, drain the blood. Be sure to remove the stream, otherwise the meat will have a strange sweetish taste. In the process of removing the stream, you need to be extremely careful; if it is damaged, the meat will become unpleasant and bitter in taste.

After this, wash your hands thoroughly with soap and remove the skin from the carcass. The main thing is not to touch the meat, since the extract from the stream often remains on the skin. Now we clean the giblets and soak the meat for a day in cold water. Here's how to cook beaver meat at home. Having completed all these manipulations, you can take on one of the recipes.