Beaver-Wild Meat
A hearty traditional dish featuring tender beaver meat layered with onions and coated with plum jelly, slow-baked to create a savory, flavorful meal perfect for adventurous eaters.
Ingredients
Instructions
- Clean the beaver, ensuring the tendons under the legs are removed and all fat is taken off.
- Cut the beaver into pieces and wash thoroughly.
- In a pan, layer a portion of the beaver, followed by sliced onions, then sprinkle generously with salt.
- Repeat layering until the pan is full, then let stand overnight.
- Rinse the layered mixture thoroughly.
- In a roaster, place a layer of meat, brush with plum jelly, then add another layer of meat, repeating until the roaster is full.
- Bake at 350°F (175°C) for 4 to 5 hours or until the meat is tender and cooked through.
Tips & Substitutions
When preparing beaver, ensure all fat is trimmed for a better flavor and texture. If beaver isn't available, consider using pork shoulder as a substitute, though the flavor will differ. For added depth, you can incorporate spices like black pepper or garlic into the layers. If using onions, try caramelizing them first for a sweeter taste, which can enhance the dish.
Serving Suggestions
Serve the beaver meat with a side of roasted vegetables or mashed potatoes for a hearty meal. A crisp green salad can provide a refreshing contrast. For a unique twist, drizzle some Genuine Fig Preserves over the meat just before serving for a sweet complement. This dish also pairs nicely with a robust red wine.
Storage & Reheating
To store leftovers, let the meat cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, place the meat in a baking dish covered with foil at 350°F (175°C) until warmed through, which helps retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Beaver-Wild Meat contains roughly 742 calories, with 120g protein, 2g carbohydrates, and 25g fat. It is an excellent source of protein (241% of the Daily Value), iron (192% of the Daily Value), and potassium (37% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 756mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this recipe?
Yes, while beaver is traditional, you can substitute with venison or even beef for a similar texture. Keep in mind the cooking times may vary based on the meat used, so adjust accordingly to ensure tenderness.
What can I do if I can't find plum jelly?
If plum jelly is unavailable, feel free to use any fruit preserves like apricot or raspberry, which will provide a similar sweetness and flavor profile. You can also make a quick glaze by mixing sugar and fruit juice as an alternative.
How do I know when the beaver meat is cooked properly?
The meat is done when it is tender and easily pulls apart with a fork. A meat thermometer should read at least 160°F (71°C) in the thickest part. Cooking time may vary, so check periodically after the 4-hour mark.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).