Barbecued beaver?

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  • photoshooter

    Expert
    Rating - 100%
    2   0   0
    Jul 6, 2009
    933
    16
    Indianapolis
    beaver-crossing.jpg
     

    photoshooter

    Expert
    Rating - 100%
    2   0   0
    Jul 6, 2009
    933
    16
    Indianapolis
    My dog barfed in the van today on the way back from the vets' office. So after cleaning that up, I needed some R&R time. I decided we couldn't let this wonderful thread die out, and went beaver hunting (on the web).

    Found a great recipe on BBQing beaver over on the NY Trappers forum:

    BBQ Beaver

    Hind quarters and loins from beaver:

    Remove all fat from the loins and hind quarters. Soak meat in enough water to cover. Add 1 cup of salt and 2 ounces of white vinegar. Change water and salt-vinegar solution 3 times in 24 hours.

    Parboiling:
    2 lg onions -chunked
    1 clove garlic – smashed
    1 T salt
    1 Tsp black pepper
    1 Bay leaf
    1 T Baking Soda
    2 Oz White vinegar
    1 T Mrs Dash
    Enough water to cover

    When water and above ingredients comes to a boil add meat. Bring back to a boil then reduce heat and simmer for 45 minutes. Drain, discard liquid, rinse and remove meat from bones and cut into 1” cubes.

    Now put the following in a pot or Crock Pot
    1 can beer
    5 T brown sugar
    2 T minced onion
    1 T minced garlic
    2 T Worcestershire sauce
    1 T prepared mustard
    2 Cups catsup
    2 T White vinegar
    ¼ Tsp Cinnamon
    2 Whole cloves smashed or a pinch of ground cloves
    1 Tsp Allspice
    1 T Lemon juice
    1 Tsp Mrs Dash
    Dash hot pepper sauce
    Salt to taste

    Add meat and just enough water to cover if needed. Simmer very slowly for 1 1/2 to 2 hours. You don’t want the meat to turn to mush. It is pretty well cooked after parboil. Serve on a Kaiser or Hamburg roll as you would a BBQ pork sandwich.


     
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