well done? Can it be fried like deer backstrap medium or medium rare?

Yes

I have fried it and it isn't too tough. Maybe compared to steak it is a little chewy. But not too bad.

I cook mine well. I'd not even tempt getting Giardia.

Chunk it up, also front and rear legs and pressure can, ya wont ever do it any other way. Oh and take every piece of fat off.

yes

Good eats!!!!

Beaver meat cooked in a crock pot with a little BBQ sauce makes great sandwiches.

Be safe and cook it well done.

X2

I live on the dangerous side and cook mine to medium, but it's still delicious well done.

I am curious as to why people think it needs to be well done to be "safe". What pathogen is in beaver? There might be one but I have not heard of it. Plenty of times when we are dealing with a moose I eat some meat as is. I looked into it and there seems to be nothing in a moose that can harm a human. Dogs can get tapeworms from moose so I boil the scraps I give my dog. What is in beaver?

https://www.healthlinkbc.ca/healthlinkbc-files/giardia-infection

Giardia?



For what it worth deer elk moose and caribou can all carry the parasite too. Risk must be pretty low from eating rare meat as I have ate a lot of it. Of course all the fishing swimming and creek water I drank in my life since childhood, I may had giardia for a long time now and just don't know it. Can remember some pretty lingering scours when I was a kid. Maybe you can adapt to or get immunity to it ?

P.S. gramma made cider vinegar. She would put a big spoonful of honey in about a quarter of a coffee cup of vinegar and mix it all up if you had loose bowels. I don't know how effective it was but it was lots better than a spoonful of turpentine which was another favorite. You have not lived till you scrub a skinned knee good with a rag soaked in turpentine. Whatever was ailing you was usually better than grammas cure and best kept to yourself. You would be surprised what all you will heal up from without doing anything

I love hearing about those kinds of old-timey cures.

I am doing something wrong, never was much for cooking but back strap mix with pork hamburger after grind up beaver back strap, barely able stand eat it, kept on get caster like taste

I use a different knife to skin and then butcher, and while I'm butchering I'm constantly smelling the knife and if I get even a hint of castor I wash it really well.

Take the whole back half of the bever, remove as much fat as possible. Play it n a baking pan with some bay leaves and a cut up onion, roast it in the oven until done. You will think you're eating very tender moist roast beef.

I don't know why people insist on cooking wild game well done, The only exception being bear. Wild game is raised in much more sanitary conditions than most farm-raised meat. Besides, most everything you need to worry about is contained within the digestive tract, and unless you are eating that....

The only danger is cross-contamination to the meat from other parts of the animal, your gloves, your knife or your skinning area. The backstrap itself could be eaten raw at fairly low risk says I. But, by golly-you get any castor on there you'll be dang sorry. As a college kid I cooked some beaver that had got some juice on there and I swear I couldn't get the castor taste out of my mouth for days. Took me 20 years before I even tried beaver again.

These days I'm super careful about how I take the care for the meat and beaver backstrap is just about my favorite. WITH MAYBE THE EXCEPTION OF ELK STEAK!

I prefer to stew wild meat of all kinds.It is cooked hot enough to be safe,it does not dry out,it will be tender if simmered and not boiled hard,and you can make up a good portion ahead of time and refrigerate,it will taste even better the next day.You can also freeze the meat and stock in portion sizes to have a ready to eat meal-just add the vegies and make up the dumpling,and can heat up on the wood stove. You get a well balanced feed with potatoes,carrots,onions and dumplings on top.
And it is easy to prepare,and hard to screw up cooking.Nothing like a hearty bowl of moose stew after coming in off the line.It will warm the cockles of your heart.

Beaver backstrap isn't the best part of the beaver as we think of Deer. The back leg area has better meat (less sinew) IMO.

It's more of a crockpot meat.