I like it cooked sagabon(slow roasted/smoked on a spit string by an open fire),like spring geese.

Hazardous? I just out it in a bag of water in the fridge for tomorrow dinner. What's the hazard. I do the same with squirrel and rabbit . Is beaver different?


The one from today had caster leaking out while skinning. I tried to keep it off the meat. I hope I was successful.

increases chance of bacterial growth if your just doing pure water. Salt bath/brine is different story.

I will add some salt again. I used to always but quit several years back.

"The one from today had caster leaking out while skinning. I tried to keep it off the meat. I hope I was successful."

If it was leaking, there's a good chance the meat is contaminated. I always take the castors and oil glands out before skinning. I wash where the castors were removed thoroughly by running lots of water over that area.

Get with Trapper Dahlgren about how he does it. He posted his way awhile back, and I thought it was a fairly fool-proof way of doing it.

I Gave some backstraps to a friend... but I have too much Deer, beef and pork to want Beaver.

Mt Hound gets them

I don't touch the castors till I'm done skinning. What I do with the beaver that I am processing to eat is hang them by the tail from my skinning machine. Does a couple things. First gets everything to an easy working height. Settles the stomach and any abdominal fluids away from the back legs. When the beaver lays flat and you accidentally poke the abdominal wall, there goes your meat. It also makes it easier to expose the hip sockets of the beaver so you can pop em out quickly.

It was leaking from the vent when removed from the trap. It leaked a little more a few time when I rolled it skinning. It probably did get some on the meat I didn't see but it looked like it was heading towards the tail down to the table.

Guess I will find out tomorrow nigh. The kids my never request beaver again.

First impression on beaver. My wife cooked it in the crock pot. Changed the water half way through becuse she read that somewhere? She added carrots,potatoes and onion.

It smelled great when she opened the lid. My first taste it was tender and I could not tell it was not beef had I not known it was beaver. I can not believe I tossed so many before. I think every young beaver is now table fare.

Beaver makes one fine meal. Thank you Trapper Man.

I get a nice hot hard wood fire a large shingle put beaver on shingle season and cook until well done ,throw out the beaver and burn the shingle!

Could I throw a piece of string around the vent when skinning? As mentioned they always leak when I am skinning? Also I had seen online (cooks.com) that they boil them for a short period with baking soda before cooking. I saw this thread and thought that I would give the hind quarters a try. I just picked up a 47 lb beaver so maybe not the one to start with as the first try?

Any one that says beaver meat is no good to eat,,,has never had it handled or prepared right.Prepared properly,,you can hardly tell it from beef.I like muskrats too.