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
Beaver
Beaver are
the semi aquatic rodents that
literally "built" Canada .
Beaver pelts were the main currency,
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").
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.
©Al (Alex-Alexander) D Girvan,. All rights reserved.
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