My sweety likes it!

Good stuff!

Hard to beat that.

Looks good, but no jalapeños in your cornbread?

I bet it tastes great!

I can just taste the castor.. Urrghp. I partook of the beaver feast at an Ohio State Trappers convention years ago.. No interest in ever trying it again lol.. I believe someone was not quite careful in the dressing process..

Larry, my first beaver meat was also poorly handled. Took days of spitting to get that awful bitter castor taste out of my mouth. Took me probably another 20 years to even try it again. I'm extremely careful handling beaver meat. I now consider it to be my favorite wild meat. Hands down better (less gamey) than venison.

What is the best and recommended way , to dress a beaver, and prepare it for eating. How to keep the caster , smell ,and taste off meat. .Also best recipes, I have never, used beaver meat. Thanks old 243

I skin them then remove the legs and backstraps with a different, clean knife. Then I remove the castors and oil sacks.

You really have to be careful not to get any castor on the meat.

I make the belly cut and skin them as normal just to the point I can flip them over onto their belly and continue skinning them from the back. At that point I flip them. I also switch knives and gloves to eliminate the possibility of contaminating the meat with castor. I usually only use the hind legs and backstraps for eating, and both are very easy to remove from the backside without getting near the castors.

Wonderful Wife cooks them just like beef roast.

Moosetrot

that is good to hear BP - maybe some day I'll suck it up and try again..Sure looks like good.

The only beavah stew I would even consider trying...would be the one

That Boss Dobbins makes...I think he's got enough practice making it..

Peeler....you got sugar in that corn bread ?? ...

One teaspoon. Don't tell Warrior...he won't like me no more.

Well....we are Yankees

Blue-bellied ones too.

Lordy, Lordy.. Sugar in corn bread? You all ain't right.. That is not corn bread, that's cake.. Corn bread never, ever has sugar in it.. It's a law in the old testament I think, or at least it should be.

Sugar in the cornbread, that`s the good stuff there! But seriously, this is some good conversation. In my opinion, beaver is a top tier meat, some of natures finest without a doubt. I have bought three pieces of beef since last fall, all the rest of my red meat, which is almost a daily component is beaver. I start trapping as soon as I can get on the ice and I started doing one day checks. Early under ice because they are still fall fat and eating fresh food. Lakes/ponds with good clean water, not some mud hole. One day checks as I am more convinced than ever that the longer that animal is dead, the more the colon/castors/oil sacs contaminate the meat. Let`s just take deer; basically they are opened up real close to time of death, but even if that beaver is dead for several hours, I believe the leakage/seepage is already under way. This past winter I; put down a fresh piece of cardboard, split and skin as normal, DON`T TOUCH the castors/oil sacs, roll it over and finish skinning. Take the hind quarters and chops as normal. I take no meat from below where the hind quarter meets the tail section. My feeling is that is getting too close to the UGLY. Always keep clean, away from fur, sand and dirt. I don`t wash mine before it gets bagged and frozen, but I DO rinse/clean my hands well before I touch the meat. Last, all of it get`s frozen solid before use. When it get`s thawed, look at the ton of blood that pours out of that meat. All that blood in the meat is not helping our culinary experience. Also, trim up the excess fat. That fat is just too rich for my palate, but I don`t eat the tail either. However, the tail fat is just Great for fish baits. I also take front and back legs and chops for the Dog. Talk about saving a ton on quality dog food. You guys will like this; when I take her in Walmart and we go past the gourmet dog food cooler, I swing her over there and crack the door on the cooler and let her stick her sniffer in there. It`s a flat line, no interest at all. Why, she already get`s some of natures finest, that stuff in the cooler is just..........dog food. Almost forgot, on those hind quarters for the people food, split the inside of the rounds and pull out the lymph nodes. I don`t know how much difference it makes, but I do know that the more prep I put into this meat, the better it tastes. I have eaten enough of this stuff that just tasted baaaad and I am hyper sensitive to it, but I know that if treated well, this stuff is great.

You nailed it, Beaverdo.

Moosetrot