Beaver meat.?

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fishboy1

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What is the flavor profile of beaver meat? ( please allow a few serious answers before the middle school jokes begin )

It looks like venison and I am told it is very rich.

Should it be treated like venison?
Pork?
Beef?

Thanks.
 
In my opinion (And I've only had it once several years ago) very, very rich pork. Almost squirrel-esque, but more intense. If you've ever heard someone describe the taste of squirrel as "woodsy" take that and multiply it by 100.

I'm sure it varies on the age of the animal and what it has been dining on.
 
If it comes out like brisket.....

What about a couple hours on the smoker, then tightly wrapped in foil with a splash of liquid. Put back on for another 2 hours or so to tender it up and maybe finish over a hot grill for a couple minutes to dry out the bark a touch?
 
Trapper John said:
In my opinion (And I've only had it once several years ago) very, very rich pork. Almost squirrel-esque, but more intense. If you've ever heard someone describe the taste of squirrel as "woodsy" take that and multiply it by 100.

I'm sure it varies on the age of the animal and what it has been dining on.
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That's the way I remember it , only time I had. It was about 20 yrs ago but it was like fatty pork with a slight gaminess to it, very slight. What I had was from a whole beaver cooked in a big cast iron kettle over a fire so I'm not sure what part I had. But from what I remember it was really good. Some of the best wild game meat have ever eaton.
 
SOrry, this thread has maintained the straight and narrow. It's too far "normal" for me to veer it into a tree at this point.
 
WestTn Huntin'man said:
I've had Beaver tail many times. Just like most wild game the butchering is the important part. Beaver have some nasty glands that will ruin the meat if your not carefull.
http://ushotstuff.com/wg/BeaverSmp.htm
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I agree - I have seen someone clean one and was talking about the scent glands being really potent.

I had the chance to shoot one about 10 feet from me during duck season, but passed on the opportunity because I didn't want to spend the rest of the morning preparing it. After all that, I didn't kill a single duck and wished I had shot the beaver.
 
meat is really good,take time to clean around the castor glands most important part !! we cut the backstrap up seasoned just as you would deer and fried in skillet.to me it had a woodsy morel mushroom taste to it very good !!
 
Beaver....mmmm.... tastes like chicken.....no not really. I'd say it tastes like a beaver ,prolly pretty good too. Next time I see one I may have to find out what the buck tooth water joker tastes like.
 
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Tomorrow I'm going to fry up some beaver nuggets and put the rest on the smoker.

Ill let you know how it turns out.
 
I want a detailed report. We have dozens of those satanic rodents flooding parts of our farm. If you find a good method I might have to keep a couple.
 
Trapper,
If you were closer I would come help you trap them. Its a hoot.

Got asked to come trap the beavers off a nursery, meeting the guy today. Gotta love it!
 
Fried beaver backstrap nuggets.

I give it a B. At first bite the flavor is very similar to venison, then it tastes more like beef. After a couple chews it borders on chicken gizzard (more of a texture thing as it was a little tough). The meat is very red and fries up dark, like duck or liver.

I did fry up one piece from close to the tail that had some fat on it. The fat had an interesting flavor. The fat was pretty dense, similar in texture to the thick shield fat on a wild hog but not quite that tough. It was sweet at first bite then had a ???? Grassy ? flavor ? I would expect the softer "normal" fat from the rest of the body to be better. The tail fat is very dense and a bit gristley.

Today I am going to throw a 1/2 on the smoker doctored up with some brisket rub.

So far I would consider it to be good table fare. Wouldn't trade good deer meat for beaver but its better than McDonalds.
 
Its very good smoked. Looks weird but tastes good.

Think I am going to cut it up and use it in stews, redbeans and rice n gravy.
 
I'd love the chance to take a beaver for both the culinary adventure, but more importantly, to tan a pelt. Would be an awesome addition for the Hunter Safety class hands-on items I've collected.

I haven't heard of any populations being around Spring Hill, nor seen any evidence on Yanahli.
 
Nimrod777 said:
I'd love the chance to take a beaver for both the culinary adventure, but more importantly, to tan a pelt. Would be an awesome addition for the Hunter Safety class hands-on items I've collected.

I haven't heard of any populations being around Spring Hill, nor seen any evidence on Yanahli.
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Study google earth for farm ponds on yanahli or check the creeks that come off the duck river. They are there.
 
Beaver are herbivores.

Made some redbeans n rice with smoked beaver and squirrel tonight that will knock your socks off. Man it was gooooooood!
 
Note***
Limit yourself to ONE large bowl per day.

Two large bowls and things get kinda......farty.... Don't ask me how I know this... :D
 
fishboy1 said:
Its very good smoked. Looks weird but tastes good.

Think I am going to cut it up and use it in stews, redbeans and rice n gravy.
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Some do look a little weird, but I must admit, I do enjoy smoking beaver! Sorry, sorry just couldn't resist. Somebody had to do it! :D
 

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