Beaver Recipes for Anyone

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1 beaver hindquarter and 2 beaver backstraps, cleaned. About 5 pounds of meat

1 pound each of cleaned carrots, onions, and potatoes

1/2 cup of vegetable oil

1 cup seasoned flour

1 beer

salt and pepper

Peel the carrots and onions, quarter the onions and halve or quarter the potatoes if you are using larger than fingerling size.

Add the oil in the Dutch oven.   Once the oil is hot, add the beaver meat. Allow to cook for two to four minutes, then flip and continue cooking until all sides are golden brown.

Add the potatoes, carrots, and onions. Season well with salt and pepper. 

 I used a table spoon each.  Pour the beer over the meat and cover.  Cook to desired tenderness.  

Ingredients

One boned out beaver hindquarter, cut into 1 inch cubes, about 2.5 pounds

1 pound of your favorite spicy smoked sausage, cut into ¾ inch slices

2 bell peppers, diced

2 stalks celery, diced

Two medium white onions, diced

3/4 cup peanut or vegetable oil

1 cup seasoned flour

2 tablespoons Cajun Seasoning

2 bay leaves

2 teaspoons file gumbo powder (available in the spice section of your local grocery)

2 cloves garlic, minced

1 teaspoon tomato paste

Salt and pepper

2 quarts water

1-quart chicken stock

Season the beaver meat well with salt and pepper. Heat the oil over medium-high heat. Brown the beaver until it is deep golden brown and slightly crisp. 

Move the meat to a platter and add the flour to the oil. Stir to coat the grains. Reduce the heat to medium and keep stirring.  When the roux is slightly darker than smooth peanut butter 15-20 min add the vegetables. Return  meat to the pot. Add sausage garlic water and stock with seasoning and tomato paste. Bring to a simmer. Cover for 2 hours.

Ingredients

There are four ingredients you need to make the glaze:

• unsalted butter
• vanilla extract
• maple syrup
• powdered sugar

To give this glaze an even greater depth of flavor, we’ll start by browning the butter. It adds a nice nutty taste that compliments the maple flavor so well. Once you have browned butter, add it to a bowl with the other ingredients and mix together until you have a thick golden glaze and set aside. We won’t be needing it for a while until the dough is made and fried.

The dough is pretty simple to make – not much different than any other dough you might make for breads and doughnuts! This recipe concept is great in general to avoid food waste such as if you have dough that did not get used up or scraps leftover, just fry it and toss it in some cinnamon sugar or plain glaze and bam. You have a delicious dessert!

These are the ingredients you need for the dough:

• water
• whole milk
• instant yeast
• sugar
• salt
• all-purpose flour

Start by adding the warm water and milk to a large mixing bowl. Sprinkle the instant yeast in and whisk together. Then add the sugar, salt, and all-purpose flour. Bring the dough together using a hook attachment on a stand mixer or use a wooden spoon/rubber spatula. It is difficult to knead by hand because the dough can be a bit more sticky than other breads. Mix together until you have a soft and elastic dough. It should be a little bit sticky but not too difficult to handle – just a little bit

Add a tablespoon of flour if it’s too sticky at a time until you have the desired consistency. Add a tablespoon of water or milk if it’s too dry at a time until you have the desired consistency.

To a bowl, add a little bit of melted butter to grease it up all along the sides too. Transfer the dough, cover it, and then it’s time for it to rest in a warm place for about an hour or until it doubles in size.

If you think it’ll be difficult for you to transfer the dough into the oil using Heat 1 inch of vegetable oil in a frying pan to 350°F. Once hot, add the shaped dough in, 1 to 2 at a time depending on how large your pan is. Fry on one side until golden and then flip over, letting the other side get golden. Transfer to a wire rack and let any excess oil drain out. Repeat with the rest of the dough.

Once the dough has doubled in size, transfer it to a clean working surface and divide into 6 to 7 equal sections. If the dough sticks, add a little bit of avocado or vegetable oil to your hands to prevent sticking.

Roll each section into a ball. Then flatten each ball into a long and thin oval shape that resembles a beaver tail. You want the dough to be flattened out very thin because it will puff up in the hot oil. 

• Front and rear legs from 2 beavers
• Tacticalories Carvers Prime rub
• Tacticalories Assault and Pepper
• 1 red onion, cut into slices
• 1 poblano pepper, cut into slices
• 1 red pepper, cut into slices
• 1 yellow pepper, cut into slices
• 1 head garlic, thinly sliced
• 3-4 tablespoons Worcestershire sauce
• ¾ quart venison stock
• ½ – ¾ quart beef stock
• 1 beer, lager or ale
• Sliced banana peppers
• Provolone cheese
• Horseradish
• Hearty Sandwich Rolls

• Set your pellet grill to 225 degrees Fahrenheit and

• Front and rear legs from 2 beavers
• Tacticalories Carvers Prime rub
• Tacticalories Assault and Pepper
• 1 red onion, cut into slices
• 1 poblano pepper, cut into slices
• 1 red pepper, cut into slices
• 1 yellow pepper, cut into slices
• 1 head garlic, thinly sliced
• 3-4 tablespoons Worcestershire sauce
• ¾ quart venison stock
• ½ – ¾ quart beef stock
• 1 beer, lager or ale
• Sliced banana peppers
• Provolone cheese
• Horseradish
• Hearty Sandwich Rolls