I wasn't able to find the pictorials I did before showing how I make my beaver stew, so I thought I would do it again since I was making it today for the men's group at church. This time I'll be sure to add this to the Cooking on the Wild Side forum.

Started off with around 3 pounds of beaver meat. I used the backstraps and boned out the hams. I removed the silver skin and fat.


I browned the pieces of beaver meat in a skillet with vegetable oil.


I then put all the browned beaver meat in the dutch oven pot.


Using beef stock, I deglazed the skillet to loosen those tasty pieces sticking to the pan.


I added this to the pot of browned meat. I poured more beef stock in it to cover the meat, brought it to a boil, put a lid on it and reduced heat to a simmer for two hours.


I chopped up the celery, onion, taters, carrots and mushrooms.


Added the veggies and mushrooms to the pot and added more beef stock to cover it.added salt,black pepper and worcestershire sauce.


I brought it back up to a boil and reduced to a simmer for 45 minutes. Then I added a thickener, which was a mixture of cold water and flour.
It's ready to eat. (I transferred it to a lighter pot to make it easier to carry into the church. That dutch oven is heavy)


It went over very well again at the men's group. There was about two tablespoons of it left in the pot when I took it home.

Looks good Paul. In my version I mix flour salt and pepper and put it into a ziplock which I put the cubed meat into and shake it up and then ready to brown. I also like to add pearled barley to my stew.

Here is a couple of pics of my beaver stews. I kind of have the kitchen sink mentality about what goes into it. BTW, that dutch oven was my grandmothers, well over 100 years old.

looks good guys, thanks for sharing

Looks delicious Boss. I like your enameled cast iron pot, what size is that? I see a lot of folks brown their meat right in them.

Martha Stewart would probably approving those pots guys. I can can almost smell the picture.


Mac

Looks good guys. Pot of stew and a hunk of buttered sourdough bread. mmm mmmm

thanks for the beaver stew recipe sure looks good ,going to get some cut up beaver out of the freezer for sure.

Looking good!!
I wonder how deglazing with some of that homemade wine ya got kicking around would do.

Looks and sounds awesome Paul.

Looks good enough from here, lol

I brown right in the dutch oven, if I need to do two batches I'll put the browned meat in the upside down lid, then the onions and celery in the left over oil then everything gets put back,, liquid added, usually just water, and the dutch oven goes into the oven at about 225, 250....

No need to clean a separate skillet then...

I do the same gcs, except I'm stove top with a lid all the way.

I used to do the stove top, but sometimes you get scorching on the bottom.... in the oven it never does and at the low temp you can let it perk for hours without fussing with it....

But like most things...YMMV, lol

If you men have never heard of gravymaster do yourselves a favor and get some to add in your stew. It adds more color and flavor to the gravy. I like it when I am behind on time, it will darken up your finished product, very neat addition to stew or any gravy type food.