BEAVER, RECIPES--beaver meat and beaver tail were considered a delicacy to Europeans, about the most expensive in the world.

Although it most closely resembles pork; beaver meat is rich and dark.
While wild beaver may on occasion contain tularaemia contamination this is very unlikely to be true of the small kits or the small beaver that have been specially farmed as a gourmet food item. So, looking at the whole and complete picture; beaver meat is undoubtedly far safer to consume than any of the beef; or other meat products; that you are purchasing from Canadian Supermarkets; all of which are very likely to contain e-coli, salmonella, or other, contaminants.
I have found one website that claims it was part of their Alaskan Culinary Challenge to prepare and feed beaver meat to at least one other person. I find this to be rather strange; considering that because there are few Aspen Poplar to be found in most of Alaska; there are; and were; very few beaver. Such a  dish would not represent Alaska or Alaskan  life; in any conceivable way. TheWild, Canadian beaver can weigh upwards of sixty (60) pounds

http://en.wikipedia.org/wiki/File:American_Beaver.jpg

http://en.wikipedia.org/wiki/File:AmericanBeaver.JPG

Beaver

Beaver are the semi aquatic rodents that literally "built" Canada.  
Beaver pelts were the main currency,

beaver meat and beaver tail -a food staple of native Canadians-were considered a delicacy to Europeans, and were also about 

the most expensive meat in the world. 

Beaver like the Hudson’s Bay Company are an intrinsic part of Canadian heritage; of what Canada was and should still be today. We have sold the Hudson's bay to the United States Of the Americas-let us not sell-out the "CANADIAN" beaver.

There are only two kinds of beavers, in the world, the Canadian or North American beaver (castor Canadensis) and the Eurasian beaver. The two species are similar and specimens of both as heavy as 90 lbs. have been found. The average adult weighs about 35 lbs. The Canadian beaver was the first of this country’s natural resources to be exploited, in this case by the Europeans. At one time, beaver pelts were the unit of currency in the new world.

            If the pelt is to be prepared for market, care should be taken in skinning the animal. Lay the beaver on its back and cut the legs off at the first joint. Then, with a sharp knife, slit the pelt starting at the lower lip. Insert the knife in this slit and with the sharp edge up cut the pelt in a straight line down through the chest and belly to the vent. Work out from this centre line cut and with short strokes separate the skin from the flesh. Carefully pull the legs through the skin leaving four round holes in the pelt. Cut off the tail where it meets the fur. Skin carefully around the eyes and cut off the ears close to the skull. Finish removing the pelt taking as little flesh and fat as possible, then lay it on a flat surface, fur side down, and sponge off all the blood marks with lukewarm water.

            Cut the head off and eviscerate: make a cut through the thin layer of meat from the breast bone to the vent, encircling the vent and being careful not to pierce the intestines. Lay the body cavity open and remove the viscera by grasping above the stomach and pulling down and out from the cavity. Carefully cut out the musk glands from under the skin on the inside of the legs and be sure to remove the castor gland under the belly near the tail (The scent taken from this gland is used by trappers). Trim off all the fat and wash the carcass thoroughly with warm salted water.

 Roast Beaver:

Treat exactly as roast pork; to which, when properly prepared, it is very, similar; so much so that I have served beaver meat; then been asked for my delicious pork recipes. I have read that beaver is similar to venison; but not knowing to which; venison, they were referring;  found it to be, a little, confusing. As any of my faithful followers already know; there is considerable difference in colour, fat content, flavour and texture of the meats from different members of the deer family. Elk meat for example, bears little similarity to that of a white tail or caribou.

            Braised or Stewed Beaver:

1. Clean beaver, and strip off all fat, including scent glands. Soak in water to cover with 1/4 cup vinegar, overnight.

2. Wash meat; pat dry, and place on rack in a braising pan: add 1/4 cup water.

3. Brush meat with butter; cover and braise in a moderate oven.

4. Take the cover off the braising pan, when meat is half cooked, add a cup of vegetables, finely diced. The vegetables should include onion, celery, carrots, and maybe a turnip.

5. Finish cooking with lid off, adding more water if necessary until the meat begins to fall from the bones.
For stewed beaver, simply use a larger cut on the vegetables, more stock, and a pot, instead of a braising pan (covered "roaster").

 Beaver Tail:

To Epicurean Gourmets, Eurasian  and Canadians this portion of the animal was considered the greatest, and it was once considered a real delicacy in fine restaurants world wide

Hold over open flame until rough skin blisters. Remove from heat. When cool, peel off skin. Roast over coals or simmer until tender

OR

Broil tail in a very hot oven; then cut it open and pull the skin off.

This makes a very rich meat 
©Al (Alex-Alexander) D Girvan,. All rights reserved.