Granddaughter mixing the dry rub ingredients.



Trimming legs and backstraps.



Dry rubbed and seared.





Ready to shred after two hours at 10 psi.



Granddaughter helping me shred.



Added some of the beef stock from the pressure cooker back in, mixed and heated and it’s ready to eat.

I decided the backstraps were too good to add to the pressure cooker so I dry-rubbed and seared them then my granddaughter and I shared them for lunch.

I thought four packs of beaver out, but only three fit into the pressure cooker. Three average sized (around 30 pounds each) beaver made a little more meat that would fit into a 4 quart sauce pot. I had to break out the 6 quart.

Very nice pictorial of your feast! Thanks for sharing.

Awesome! Love it!!

Looks like could be some good tacos from the shredded meat.

That looks like great eating. Thanks for sharing.

Looks delicious.

That is 100% Great food there. I canned a dozen quarts this winter for an experiment, and that is definitely going to be a bigger priority in the coming season. I shake out the jar into a sauce pan, season and BBQ sauce, drop that onto a sourdough hoagie with some fried onions and it`s almost criminally good. The best part? I get paid to eat like a king. I`ve bought 3 pieces of beef since last fall. I almost feel sorry for those that don`t have Beaver to eat.

Soooo, how would you feel about sharing that rub recipe?? I thought that might be a great thing to try with the canned Beaver; roll them in the rub and can from there. I bet that would be world class there.

I have to admit, that looks VERY good. I have only tried it once and it was worse than the dehydrated pork patty in an MRE. Obviously my cooking skills don't compare to yours. Heck, my Lab wouldn't even eat it and she gorged herself on Beaver carcasses every time I turned my back.

Mmmmmmmmmmmmmmmmmmmmm!

No problem Beaverdo, fair warning though, this was the first time we made this so it's experimental. The rub is similar to a basic rub I sometimes use for pork and beef and we were happy with the way it flavored the beaver.

I wrote the units as parts. We used cups as a unit of measurement, you can use whatever unit of measurement suits you. We had just enough to cover the legs and backstraps of three beaver.

1 1/2 parts Brown Sugar

1/2 part Paprika (I used smoked paprika)

1/3 part Garlic Powder

1/3 part Onion Powder

1/3 part Salt

1/3 part Black Pepper

I seared the beaver parts in vegetable oil in my 12" Erie cast iron. Even with oil the high heat caused some of the brown sugar to caramelize. There was some extra scraping of the pan afterwards. LOL

If you try this rub and/or shredding, let us know how it turns out for you.