I thought I might try some beaver (hind quarters maybe) in the pressure cooker ("instapot" for the kids out there).

How long do you think I need to cook it?

Thank you.

I use a real pressure cooker and 30 minutes they are falling of the bones. Great way to cook them, I do tough geese in one too.

Wife bones it out. Puts in the crockpot all day. Has tomato's and stuff. makes a stew. delicious. Fork tender after 10 hours or so.

I lop off the hind quarters and put in crockpot with some water and some Montreal steak seasoning and it gets very tender in 6-8 hours or less.

Never used pressure cooker. In crockpot on high it's about 6 hours

Thanks! I'm going to try it tomorrow. 30 minutes it is.

I always did beaver backstraps 26 minutes at 5 lbs. on the jiggler. Then dunked it in egg and rolled in flour and sprinkled on salt and pepper. Then shallow fried in skillet.
Rickey

6 hours in the crockpot and it falls of the bone, That is on high.

Final:

Turned out great. This was one hind quarter and one front leg from 2021. Yes 2021 at the bottom of my freezer! Amazing.

Down and dirty, don't have time to mess with it, method. Takes 7 minutes to prepare:

Put a base of carrot/onion/celery (chopped large pieces) on the bottom to act as a "Raft" to hold the meat. 1/4 teaspoon of baking soda to kick off some reaction, then sautee vegitables for 5 minutes.
The put in one cup of organic beef broth (I only had chicken, worked fine). Soy sauce (I don't eat soy, so I used Worcestershire). Garlic, salt, pepper, whatever.

Put meat on top of sautéed veggies. Put on the lid and turn up high. Total cooking time on high: 70 minutes*. Let pressure release naturally.

* Cooking time breakdown: 30 minutes. Wasn't falling off bone. 20 more minutes. Wasn't falling off bone. 20 more minutes: Falling off bone. Total time: 70 minutes.

Summary: It tasted exactly like beef (and with no-sauce to run cover for you). I challenge anyone not in the know to tell the difference.
Machine: Fissler Presure Cooker
Note: Rice cooked separately.

looks great

I cooked some at work yesterday. Salt and paper then straight to a grill. No need for anything else. Always super tender.