It sometimes comes up about how long you can wait to consume beaver meat safely. So, the beaver that this stew was made from was caught last Wednesday (last day of beaver season), today is Monday. Temperatures have been as high as 60 but mostly in the 50's for day time highs. I skinned it last night and took the backstraps to make stew today.

The verdict? Darn good. My beaver stew has onions, celery, carrots, green beans, tomatoes, corn, cabbage, bell pepper, potatoes, and pearled barley. All cooked up in the dutch oven and accompanied with buttermilk cornbread.


Even my dainty wife loves this stew. May have forgot to mention to her how long that beaver's been setting out though.

It looks mighty tasty.

Cant beat "bush beef"!

I cooked my first beaver stew a month ago, very similar to yours. I was awesome, better than deer.

I brought a thirty-pounder home from trapping at my camp last week, just the legs and backstraps. I'm going to cook it up for me and my granddaughter. Do you ever have it not in stew? Any good recipes?

Ask Paul. His dad used to write about cooking it in Camp when he was trapping.

Looks good

just chunk it up in 3/4 inch pieces and fry it with potatoes.in bacon grease , stew looks good

Looks good

Beaver meat is very lean, so unless it is cooked for a long time, or in a pressure cooker, it is tough. I like to cook mine in a dutch oven on simmer for about 2.5 hours covered with water. Then it is super tender. I've made it in a stew, and recently had beaver and broccoli. It is very similar to beef and can be used in most all recipes where you would use beef.

Beaver is very good cooked sagabon.

One of my favorite stews. Been a while since I have had some.

I was going to use mine for sausage but my friend with the sausage grinder refuses to let me put them through his equipment. He does geese and he will not let me do beaver! I may have to get my own grinder. I always thought that they are kind of bland compared to other game meats.

It's been cooking all day in the crock pot

Beaver backstrap in a stew away comes out very tender. At least mine always is. I much prefer beaver to any other wild meat....maybe with the exception of elk.

I have had it many ways, I have ground it and mixed it with the cheapest burger for the fat. It makes great burger. Also makes good jerky.

Does not sound like much of a friend.

Sounds like the friend is obsessively squeemish. Lots of folks like that. They can't get past the notion that rodent can be mighty fine table fare.

Guess they never been to a Wuhan wet market.