Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	January 12, 2002 - Issue 53
	Beaver

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.
Fried Beaver
	Ingredients: 1 small beaver (20 lbs.), cleaned and skinned, cut into serving pieces, strips or cubes 6 slices bacon 1 tsp. seasoning salt
Directions:
Remove fat from beaver and soak overnight in cold water. Drain. Cook in small amount of water until tender, then fry with bacon and seasoning salt. Variation: substitute hickory-smoked seasoning salt for plain seasoning salt.
Beaver Roast in Barbeque Sauce
Ingredients: 1 small to medium beaver or raccoon cut into serving size pieces 1/2 tsp. salt 1 teaspoon instant minced onion 3 tbsp. brown sugar 1/2 cup chili sauce 1 1/2 teaspoon Worcestershire sauce 1 ( 7 oz.) bottle of beer or pickle juice
Directions:
Place pieces of beaver or raccoon in a foil-lined roasting pan. Preheat oven to 350 degrees F. and roast, covered for a half hour. Meanwhile, mix other ingredients in a small bowl for barbecue sauce. After meat has roasted a half hour, uncover and pour barbecue sauce over the pieces. Then roast, uncovered, for another half hour to an hour--until tender. Baste several times during cooking, using your barbecue sauce.
Beaver Stew
	Ingredients: 2-3 lbs 1 inch cubes beaver Bacon grease 2 cups flour 1 tsp salt 1 tsp pepper 2 medium onions 1/2 lb carrots 6 medium potatoes 2 stalks celery
Directions:
Combine flour, salt and pepper in a closable bag or 2 quart closable plastic container and shake until mixed. Add beaver and shake until well coated. Dice onions. Melt enough bacon grease in the bottom of a fry pan to saute onions and beaver. Saute onions and floured beaver in bacon grease, adding more grease as needed. Place sauted cubes and onions in a 4 quart pot with enough water to cover. Add water to fry pan to remove the remainder of the bacon grease and flour. Add this pan gravy to your stew. Slice carrots and dice celery. Add carrots and celery to your stew and simmer until beaver is somewhat tender (about 30 minutes). Taste broth and add salt or pepper to taste. Cut potatoes into 1 inch cubes and add enough water to just cover the meat and vegetables. Simmer until potatoes are done (about 30 minutes).
Beaver in Sour Cream
Ingredients: 2 - 4 lbs. cut beaver 1/2 cup flour 1 tsp. salt 1/4 tsp. paprika 1/2 tsp. salt 1/2 cup water 1 cup sour cream Oil to cover 1 onion
Directions:
Clean beaver and soak overnight in salted water (1 tbsp. salt to 1 quart water). Drain, cut up, and roll in 1/2 cup flour seasoned with 1 tsp. salt and 1/4 tsp. paprika. Fry in fat until browned. Then cover the beaver with sliced onion. Sprinkle the onion slices with 1/2 tsp. salt. Add 1/2 cup water. Cover the skillet tightly. Simmer for 1 hour. Add 1 cup sour cream the last 15 minutes of cooking time. Serves 2 - 4 depending on the size of the animal.

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