What does beaver have that you feel the need to cook the snot out of it?[/quote]

Leptospirosis, bacteria common in beaver and muskrat. Tularemia is most often found in squirrel and rabbit but can be present in beaver meat. 160-165 F is recommended, but I've never taken the temp of beaver meat in our kitchen.

I've eaten plenty of back straps wrapped in bacon, and grilled over charcoal to med rare, more times than I can count, with no ill effects. Not saying contracting one of the aforementioned isn't possible, but not as likely as is believed.

What do you mean-"no ill effects"?

Canadians have to have everything explained....... NO giardia, tularemia, leptospirosis, solmanilla, etc, after eating hundreds of med rare assorted beaver parts. The next one may give me something, but I highly doubt it.

To each his own .i might eaven take the risk myself . Im not going to recomend that sombody ELSE eat a meat on the tularemia list rare .maybe i used a couple too many " always " in my post earlier . Some people eat rare bear meat too . I wouldnt recomend that either

Call Dr Pimple Popper. It will either be mash potato consistency or oatmeal consistency according to the doc. Just sayin'.