And forgot to post it.

I made fried and barbecue, the barbeque pics didn't turn out

I added some seaso ing and chopped onions to it before cooking it in the pressure pot




The finished product..the fried part


It was pretty good. I liked it and so did Jerry. The gravy was real good too

Beaver along with muskrats make for excellent eating and of course gravy makes everything better. I never understood why gravy isn't a condiment on every table like ketchup?

Cool beans! Finished product looks good.

Happy birthday also! We love your posts in this house!

Looks good, I also like your posts and positive attitude. Thanks

Looks Great

Hay happy birthday from Pa also......jk

I love beaver stewed with carrots, tators and such. Never was crazy about it fried in patties. Just had a twang I wasn’t crazy about.

I like beaver. Reminds me of roast beef but a better flavor.

I baked one for my dad one time and I didn't care for it roasted.

I think everything tastes good dried. It's al about the seasonings in your flour mixture.

Thanks youbguys for being sweet to me. I do appreciate it

I tried beaver once, didn't care for it. I could taste the castor in the gravy. Had some beaver jerky a guy made. Was really good with beer.

Looks good Cathryn, we make and eat beaver sausage.

Beaver is the only skulls I boil in the house. Even the Mrs says it just smells like beef broth cooking.
I've roasted beaver legs a lot with onion, carrots, celery, parsnips and potatoes.
I've never fried it like that but may try some this week. Thanks for posting

That's cute the beer kilednthe flavor.lol

Turtledale. The next seller one he gets I'm gonna try it in the roaster an Ike a roster with vegetables nd see qht happens.

If we like em I'd cook more of them.

We do feed them to the dogs alot also so I don't wan a cut into their take..they love em and get fat on them in the fall and winter

You have to be very careful not to get any of the castor odor on the meat. I even change knives and gloves after I peel back the hide. If you're careful, the meat tastes just like beef.

X2 on what the boss says. In my college days I fried up some beaver that had been inadvertantly contaminated with castor juice. I couldn't spit enough for the next three days to get that awful taste out of my mouth. Took me 20 years before I dared try beaver meat again.

Boss told me you need to dorsal skin the beaver for the best outcome. Haven't tried it yet but plan to on next nuisance job.

You don't need to do it that way, that just how I do it.

What’s the dorsal skin way?

Start the slit on backbone instead of belly?

Ground with a bit of bacon added makes a great burger too

Lynx and beaver ground together makes a good burger...