Oh, boy! A thread after my own heart!
I've been eating beaver for years, now. That was the sole purpose for me to start trapping. We love the stuff here.
I throw nothing away.
The ribs I leave in tack and my wife will slow cook them in the crock pot covered with bar-b-q sauce. Fantastic!
The fat that I trim off goes into a cast iron pot and gets rendered down. The oil drained off is used as cooking oil and what's left I'll put into a press and press out just like if I were squeezing cracklings from hog fat. It makes some of the best cracklings you'll ever eat.
The tail, I'll heat till the hide pops loose then strip the hide off. Then I'll take the remaining tail and bake on a cookie sheet until all the oil is cooked out and it turns brown and slightly crispy. This is great with Scotts Bar-B-Q sauce(a vinegar based pepper sauce).
The large beaver with plenty of fat, I'll take the flanks out and grind into sausage. They usually have enough fat layered into the flanks that there is no need to add pork fat. This makes some of the best sausage you've ever tasted. The flanks that don't have enough fat for sausage making, I may just flour lightly and fry them up. They make for great sandwiches while you're sitting in a deer stand.
Hams and shoulders I cook various ways. I'll debone and fry some, stew some, slow cook some or fry on the bone like I would chicken. Some of the larger ones I've even been able to slice steaks out of and grilled them. A large ham makes for a beautiful roast done in the oven with carrots and taters. Man! I'm getting hungry just talking about it!
The back straps, oh, man! There are lots of ways to do them. Mostly we grill them or saute them in the pan with butter and garlic. Add a few mushrooms and, wow! What a treat!
Once the hams are separated from the rump, what you have left is another piece for a fantastic roast. That's what we do with the rump and back bone from over the belly. A-1 steak sauce is my favorite on this.
Did I leave any part out?