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From The Cookbook: Beaver Pot Roast

Eat a beaver and save a tree with this recipe from the NRA Member's Wild Game Cookbook, Second Edition.

Eat a beaver save a tree, or so they say. Beaver, like any other wild-game meat, has a "gamey" taste with a texture similar to that of a moose or bear. The best way to cook this critter is in a pot roast, and you can do just that with this recipe from the NRA Member's Wild Game Cookbook, Second Edition.

Beaver Pot Roast

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. to buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Ingredients


  • 2 pounds boned beaver

  • 1/4 pound salt pork, diced

  • 1 1/2 cups boiling water

  • 4 carrots

  • 4 small white turnips

  • 4 potatoes

  • 2 large onions

  • 1 tablespoon salt

  • 1/2 teaspoon pepper

  • 1 bay leaf

  • 1 teaspoon worcestershire sauce


Cut beaver into two inch squares and roll in flour mixed with salt and pepper. Fry salt pork in a dutch oven or heavy frying pan and sear beaver cubes in drippings. Add boiling water, cover and cook at low heat until meat is almost tender (about one hour). Place vegetables around meat, cover and cook until meat and vegetables are done (about 45 minutes). Place meat on a platter and arrange vegetables around meat. If you wish, thicken the liquid and make into a gravy and serve hot with meat.

Originially Submitted By:
David F. Lucas
Smithfield, RI

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