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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: doug77 on March 15, 2012, 06:16:00 PM
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Would like to try some smoked / grilled beaver. Any one got a good way to make it.
I know I'll get a rough time about this from you guy's and gal's about this
dooug77
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No jokes here bub. I've had it before cut up in 1 1/2" chunks then laced on a skewer with bacon...season and broil. Just as good as venison :thumbsup:
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I've ate it fried, cooked in a slow cooker and smoked. All were very good. I liked the fried the best but it was a small one.
The smoked was slow roasted and basted on a rotisserie style smoker. It reminded me of roast pork.
The neighbor down the road used to mix it with his deer burger and it turned out pretty good.
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be careful skinning cause once you hit that Castor Gland, the meat is only good for Coyote bait. Like steve said, cut it into chunks, and cook in a stew. I have had some large enough beaver to cut small steaks from. and most average size i can get chunks and thin sandwich steaks. Really Dark Red meat, so if you are a fan of liver then you should enjoy it...