I actually had Rhonda try the beaver stew I made the last time I made it and she really liked it. She's not one for liking the taste of wild meat, but she said the beaver stew tasted exactly like beef stew. So, I told her I'd like to make a batch for supper tonight, and she was happy about that.

Beaver meat cubed with silver skin removed


Browned the meat and added a little water. Seasoned with salt and pepper. I brought it to a boil, cover, and then let it simmer for 2 hours.


While it was simmering to get the meat tender, I cut up the vegies that I'll add.


I added the vegies.


Then I added a quart of chicken stock and a quart of beef stock, brought it to a boil, then let it simmer for 30 minutes


I thickened it with flour/cold water. When it was done, I scooped out a small sample to test. It is downright yummy, even though I forgot to add onion to it.

Let the flatulating begin, lol

It looks good. You did an excellent job trimming all the silver skin off.

Keith

I had no more flatulations from the last batch than I do normally, which Rhonda claims is still excessive.

Looks good!

I like to bake it with sweet potatoes and onions. Almost every camping trip i put a beaver hind quater in the dutch oven. All my hunting partners expect it for at least 1 meal at camp now

Few times i ate that it was rough, lol.

We went to the Amish community in Tn. last summer and Shelly bought a loaf of some kind of cinnemon / raisin bread and loved it so she looked online and found a recipe for it and just baked 3 loaves of the stuff, think she's trying to kill me with high blood pressure, lol.

Is there much silver skin in a beaver? Never butchered one.

There's some. Not as much as on the backstraps of deer. But then again, the beaver's backstraps are a lot smaller.

... sissy

Thanks for the tutorial recipe Paul. It looks delicious

I like pearled barley, stewed tomatoes and cabbage in mine in addition to all the other goodies. Maybe for Rhonda's sake delete the cabbage idea.

Looks good

Thanks for sharing, I’m gonna give that a whirl!

I think Beaver is richer and much more tender than average beef. In fact, you have to get a pretty expensive cut of beef for it to be more tender. Looks great Paul.

It has a lot more omega 3's too.

Any leftovers? I'll be right over ...

Have you noticed a difference in taste between southern beavers to Northern beaver?

Caught a young one today and baked it whole. Good stuff and I'm not much of a cook.

Never had Beaver Stew, but going to one day.