Before we started trapping, I would have never thought that beaver meat would be as good as it is.
I shot my first beaver at the request of a landowner whose property we hunted. Curious, I took the beaver home, butchered it, and made a simple stew. I didn’t think it would be bad, necessarily, but I wouldn’t say my expectations were all that high either. That dish turned out good, as stews are wont to do, and I mentally filed away beaver into the “good in stew” category (which is a pretty broad one).
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I didn’t give beaver much thought for a couple of years after that, until I read a biography of Daniel Boone and the trapping bug hit me, hard. We trapped our first beavers shortly thereafter, and this time, the first thing we did was pull out the backstraps and sear them. They were incredible. Similar to elk or bison, beaver meat has a deep, woodsy character without any off-flavors, and is lean but succulent. It’s the sort of game meat you could serve to someone who claims not to like game meat. It’s what beef should be. The meat is clean and sweet-smelling, garnet-colored, and lean, with a thick cap of pristine fat under the skin.
We use beaver in stews, smoke it, grill it, grind it, and make charcuteries. Therearen’t many applications that we can imagine where beaver wouldn’t be a perfect substitute for any red meat. It is honestly a phenomenal protein, one that deserves to be prized. For us, the meat is the reason we got into trapping, it’s really not a byproduct of trapping for fur.
We wrote up this guide for people who might be curious about trapping and would like to utilize the meat. The little information we’ve found on the internet in the past falls into two main camps-
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You’ll get beaver fever and die
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I don’t know anyone who eats it, but I hear mountain men ate the tails
So most folks don’t have a lot to go off of. We hope this is helpful for anyone who is curious about adding beaver meat to their larder.
Nguồn: https://vuihoctienghan.edu.vn
Danh mục: Info
