While in Alaska, I consumed great quantities of beaver meat. Cooked in a variety of ways. I'm not much of a liver fan, but always ate livers from all big game (moose, bison, caribou, sheep, goats, blacktail deer, etc.). However, every spring (long about February), I'd get the irresistible urge for beaver liver. Real mild, and a 40-lb beaver has a 50-lb liver.

When I lived in lynx country, I would argue that lynx meat is some of the finest meat I've ever eaten. My wife, over a period of five years, developed a recipe for white-sauce pizza with about 4 lbs of chunked, fried lynx hams and backstrap. Now that I'm not in lynx country, we've tried the same recipe with bobcat meat, and periodically, it's a bit too musky for me. Mountain lion, on the other hand, makes a decent substitute for lynx on a good pizza.

I've tried about every furbearer meat that exists in North America and eastern Asia, and none of them are overly delectable. Striped skunk, properly taken care of, is enjoyable (for a chuckle, google the etymology of the name "Chicago"). The mustelids (mink, marten, fisher, otter, badger) are interesting, but only White17 is into them. I'll pass. Domestic dog is (in Far Eastern Russia) certainly edible, but wolf, coyote, red fox, and grey fox I can do without, thank you very much. Ate a Eurasian badger one time, and I'd just as soon pass next time it's offered.

Muskrat is certainly edible. Never tried nutria.

Have not tried spotted skunk.

Jack

Best stew meat out there. .