It's no secret that everyone loves to eat delicious food. Since the daily diet quickly becomes boring, sometimes you want to try something new and unusual. Nowadays, there are many different delicacies, one of which is beaver meat.
A few words about beaver meat
Catholic priests loved beaver meat; they even ate it during Lent, arguing that the beaver lives in water, and its tail is similar to a fish’s - scaly. After cooking, beaver meat has a specific taste that not every person will understand. When cutting up a beaver carcass, it is important not to touch the beaver stream - the endocrine gland, which, by the way, is very actively used in the preparation of medicines and perfumes. If you touch it when cutting, the meat will lose its tenderness and softness and will seem tough and tasteless.
What’s interesting is that the beaver’s muscle tissue is riddled with fatty veins, so if cooked correctly, the fat will slowly melt, thereby nourishing the meat and giving it extraordinary tenderness.
Beaver recipes
There are quite a lot of recipes that will tell you how to cook beaver. Beaver meat is suitable for almost all dishes; it can be stewed, baked, fried, made into cutlets and meatballs. For cooking meat, a beaver that is 2-3 years old is ideal. Fans of the delicacy recommend serving beaver meat with hot sauces and seasonings, and hunters say that you can experience the full range of taste of beaver meat only with vodka.
Beaver rolls
How to cook beaver meat? A good option- This is the preparation of beaver rolls. To do this, the meat is cut into thin oblong pieces, beaten, and salted and peppered to taste. A piece of lard is placed on the edge of the chopped meat and wrapped in a roll, tied with twine. Rolls are fried in large quantities fat approximately 35-40 minutes.
Beaver shish kebab
To prepare beaver shish kebab, you can use any of its meat, except rib meat. Before cooking, it is better to soak the meat, so its taste will be brighter and the meat itself will be more tender. To prepare marinade for approximately 5 kg. meat you will need 7 onions, grated, 2 tablespoons apple cider vinegar, water. If desired, you can add a teaspoon of ginger or cumin. When the kebab is already fried, you can sprinkle it lemon juice, this way the meat will almost lose its specific taste and almost everyone will like it.
Tail soup
There are recipes on how to cook beaver tail. One of them is beaver tail soup. To do this, you need to purchase about three tails, remove the skin from them, cut them into small squares and place them in enamel pan. Pour a cup of vinegar and water over the meat until the meat is completely covered with liquid. It needs to be soaked for approximately 8 hours.
Then the liquid is removed, 4 tablespoons are added cold water, one teaspoon of pepper and two teaspoons of salt, a cup of rice and an onion, chopped into small cubes. All this is put on fire and after boiling it cooks for 20 minutes. The soup is ready. Before serving, you can add tomato sauce or other seasonings.
It may surprise some, but beaver meat is a delicacy. True gourmets know and appreciate the meat of this animal. In this article you will learn how to cook beaver meat.
The meat of two to three year old beavers is used in cooking. When cutting a carcass, you need to be extremely careful: the most important thing is not to touch the gland, the so-called beaver stream, which emits a terrible smell.
Beaver meat - stewed beaver recipe
To prepare beaver meat, you need the following ingredients:
- 400 g beaver ribs;
- 1 onion;
- 1 lemon;
- 2 carrots;
- 1 apple;
- 3 tbsp. l. butter;
- 1 head of garlic;
- 6 sprigs of thyme;
- 100 ml sour cream;
- salt, black ground pepper.
How to cook beaver meat stew?
- To cook a beaver carcass, it must be cleaned, cut and cut into cubes. Finely chop half the peeled garlic with a knife. Squeeze the lemon juice. Soak the meat in a mixture of lemon juice and garlic. Add salt and pepper, stir. Leave to marinate for 5-6 hours.
- At this time, fry the onions and carrots.
- The marinated beaver meat needs to be cooked in a cauldron, then add onion, carrots, apple, garlic and a glass of water, simmer for 10 minutes. Then add all the spices and sour cream, simmer the beaver meat for 20 minutes.
If after the first recipe you are still puzzling over how to cook beaver meat, here is the second method.
Beaver meat - roll recipe
To cook beaver meat, you will need:
- 2.5 kg beaver carcass,
- 2 tbsp. l. butter,
- 1 tsp. citric acid,
- 1 tsp. pepper,
- 1 egg (white),
- 3 cloves of garlic,
- 6 bay leaves,
- 1 kg dried apples or plum (pitted),
- salt.
How to cook beaver meat roll?
- Remove the bones from the beaver and beat the meat.
- Mix pepper, chopped garlic, salt, citric acid. Rub the meat with the mixture. Whisk egg white until foam forms.
- Wash the plums or apples, dry them, pour into the egg whites, mix and spread over the meat in an even layer.
- The finished beaver meat must be rolled into a roll and tied with thread.
- The resulting roll should be greased with butter, sprinkled with salt and pepper and placed on a baking sheet. Add some water Bay leaf and bake in the oven for about 1-1.5 hours. The finished beaver meat roll should be cut into slices and served with herbs.
Beaver meat - cutlet recipe
To prepare this recipe you will need:
- 1 kg beaver meat,
- 2 eggs,
- 200 g sour cream,
- 1-2 onions,
- 200 g fat,
- 1 soaked bun,
- salt,
- ground pepper,
- 2 tablespoons flour.
How to cook cutlets from beaver meat?
- Wash the beaver meat, dry it, and grind it in a meat grinder along with the onion. Add pepper, bread, sour cream, beat in eggs, salt. Mix everything thoroughly.
- Form cutlets from the resulting minced meat, roll them in flour and fry in very hot fat, turning them on 4 sides.
- Ready cutlets It is necessary to place them in a saucepan, pour in the fat in which they were fried, and simmer over low heat. When almost ready, pour in the remaining sour cream.
- You can serve beaver meat cutlets with stewed carrots.
Probably, few people know that many dishes can be prepared from beaver meat. Since ancient times, this meat has been valued for its usefulness and nutritional value; in ancient times it was used for medicinal purposes and for preparing treats.
So how to cook beaver meat? This is a serious issue that requires careful consideration. However, in order to know how and what can be prepared from beaver, you should familiarize yourself with the properties of its meat.
Useful properties and taste characteristics of beaver meat
Beavers mainly feed plant food, so their meat has a high level of useful substances. In addition, beavers themselves are well-fed animals that lead an active lifestyle. Therefore, their meat has a low level of fat, which is distributed evenly throughout the carcass.
By appearance the meat is similar to beef. The only difference is the bright red color. This difference is explained high content oxygen in muscle tissue. In terms of the content of mineral elements, vitamins and nutrients, it is in many ways superior to even some traditional types of meat.
The healthfulness of meat lies in high level content of useful substances:
- vitamins B and C;
- amino acids - arginine, alanine, aline, histidine, aspartate, glycine, isoleucine, glutamic acid, lysine, leucine, methionine, serine, proline, threonine, phenylalanine and tyrosine;
- minerals of calcium, magnesium, phosphorus, sodium, selenium, iron and potassium salts;
- it is a source of hemoglobin;
- 4.8% consists of fat, 24% protein.
The taste of the meat has very unusual qualities.. Individuals whose weight is less than 15 kg have a special taste; older and heavier ones have low taste qualities. Beaver meat tastes similar to goose or hare.
Preparing the beaver for cooking
Before you cook beaver meat, it is necessary to properly process it, since if improperly processed, the meat will have an unpleasant taste.
- The first step is to drain all the blood;
- Be sure to remove the stream. If you don't do this, the meat will taste sweet;
- Extreme care must be taken when removing the jet. If you damage it during the cutting process, the meat will acquire an unpleasant and bitter taste;
- Wash your hands thoroughly, then proceed to remove the skin;
- The skin must be removed carefully. Do not touch the meat with your hands, as the extract from the stream may get on the skin;
- After this, we clean the giblets and rinse them;
- Finally, you need to soak the meat for 24 hours.
Now you can start preparing beaver dishes. We offer you the following recipes.
Methods for preparing beaver meat
Baked meat in the oven
You will need the following:
- beaver;
- one lemon;
- 100 grams of lard;
- potatoes – 6-8 pcs.;
- 2-3 onions and carrots;
- head of garlic;
- 50 gr. butter;
- spices and salt.
For the sauce you need to take:
- 1 bunch of parsley;
- 50 ml sour cream.
Preparation:
- The cut beaver should be soaked in cool water. Add chopped lemon and salt. Leave it for a day.
- After the beaver meat is soaked, you should take it out and chop it into small pieces.
- Also cut into small pieces lard, add to the beaver meat.
- Finely chop the garlic and add it to the meat, mix well.
- Transfer everything into a baking dish.
- Melt it down butter in a frying pan. Then add a pinch of black pepper and 30 grams of salt. Mix everything and pour into the mold.
- Place the pan with the ingredients in a preheated oven.
- After 20 minutes of baking, pour a glass of cold water into the form with the meat and put it back in the oven to bake.
- Peel the potatoes and then cut them into large slices.
- Peel the onion and cut it into rings.
- Peel and cut the carrots into slices.
- After 50 minutes, take out the form with meat and place slices of vegetables on top.
- Leave the vegetables to bake for 40 minutes. At this time, you should water the vegetables with the resulting juice.
- Next, prepare the sauce. Mix sour cream with the juice that formed during baking of meat and vegetables.
- Next, finely chop a bunch of parsley and add it to the mixture of sour cream and juice.
- Pour the entire mixture into a metal pan and place it on the stove. Boil until boiling.
- Pour the prepared sauce over the meat and vegetables.
Beaver tail soup
Before preparing the beaver tail, you need to take the following ingredients:
- water – 500 grams;
- beaver tails – 3 pcs.;
- rice – 200 gr.;
- vinegar – 150 gr.;
- black pepper and salt;
- one onion.
Preparation:
- Beaver tails should be peeled and cut into medium pieces.
- Place in a medium container, add a small amount of water and a cup of vinegar. All liquid must completely cover the tails. Leave to soak for 8 hours.
- After this, drain the liquid from the tails, add 2 cups of water, and put on fire.
- Peel and cut the potatoes into medium cubes. Pour the tails into the pan.
- 15 minutes after boiling, add rice.
- Boil until done. Add ground black pepper and salt.
- Before serving, you can add tomato paste and any spices to the soup.
Stewed beaver in sour cream
Before you prepare tasty beaver stew in sour cream, you need to take the following ingredients:
- 800 gr. beaver meat;
- one lemon;
- 300 ml sour cream;
- 150 gr. butter;
- onions – 2 pieces;
- head of garlic;
- 2 apples;
- vegetable oil;
- 300 grams of carrots;
- 5 sprigs of thyme;
- ground black pepper, salt.
Preparation:
- The meat must be thoroughly processed and washed, removing all excess films and veins. Next, cut into medium pieces.
- You should peel the garlic and set aside a couple of cloves. Finely chop the rest with a knife.
- Place the meat in a medium container, add garlic and sprinkle with lemon juice. Salt well and pepper. Leave to marinate for 4 hours.
- Peel the onions and carrots and cut them into large pieces.
- Place onion and butter in a frying pan. Fry until done.
- Next, add a pinch of ground black pepper to the roast and set aside.
- Place a medium cauldron on the stove, pour in vegetable oil, lay out the marinated meat, and fry a little.
- Next, add the carrot pieces and fry for 15-20 minutes.
- After this, add the onion and pepper and fry for another 15 minutes.
- Then peel the remaining apples and garlic cloves. Cut into medium pieces.
- Mix the contents of the cauldron well and leave to simmer for 10 minutes.
- After this, add pieces of garlic and apples. We also add thyme sprigs. Stir and simmer for 7 minutes.
- At the end, pour in sour cream and simmer for 20 minutes.
- You can serve the finished dish with a side dish of boiled potatoes.
Their beaver shish kebab
You can also cook beaver at home in the form of a shish kebab. To do this you need to take the following ingredients:
- 5 kg of beaver pulp;
- 100 ml apple cider vinegar;
- 7 onions;
- lemon juice;
- water;
- salt and spices: cumin, black pepper, ginger.
Preparation:
- The meat should be pre-soaked. This will make it more tender, soft and juicy.
- Cut the meat into medium pieces and place in a container.
- Salt everything, add spices - cumin, black pepper, ginger; mix everything well.
- Peel the onions and grate them on a medium grater. We put it in the meat.
- Fill everything with water and apple cider vinegar.
- Marinate it for 2-3 hours.
- Next, grill the shish kebab. During the frying process, you can sprinkle lemon juice a couple of times.
Benefits and preparation of beaver fat
Beaver fat is very beneficial for the body. It is used to cleanse harmful substances, and many infectious diseases are also treated with it.
Beaver fat is used to treat the following diseases:
- for pathologies of the intestines and stomach;
- during diseases of the respiratory system;
- skin tissue disorders and skin diseases;
- urological and gynecological diseases;
- joint diseases resulting from injuries, stretch marks, bruises, injuries;
- with a decrease in immunity occurring due to exhaustion and physical weakness.
In addition, beaver fat is often used in cosmetology.. It is included in many creams. Such creams help remove flaking, dryness, make the skin elastic, and smooth out all wrinkles.
How to prepare fat yourself? The most simple recipe The preparation is as follows: put the beaver fat in a metal container, then heat it over medium heat. The resulting fat can be stored in the refrigerator.
Results
Beaver meat is actually very healthy and nutritious product, which has excellent taste. In addition, it is easy to prepare it yourself, you just need to carry out correct processing. Otherwise, the meat will have an unpleasant taste.
Components of beaver meat such as fat and flow are beneficial for the body. Be sure to use them in your cooking. medicinal products, which will be useful to you for the treatment of many ailments.
Many people want to know how to cook beaver tail? Beaver meat has always been considered very valuable product, it has good taste qualities And nutritional properties. But as it turned out, the most valuable thing in the fight is its tail, but only in this case it is necessary to take into account the age of the beaver and buy only young ones for cooking, since the meat of an old beaver is tough, and the tail is quite sinewy. And no one will like this dish anymore.
Beaver tail recipe No. 1
To prepare a beaver tail, you will need the following:
- beaver tails,
- large saucepan,
- pan,
- water,
- celery root,
- salt to taste,
- dried parsley,
- coriander seeds,
- sesame seeds,
- black pepper,
- red pepper,
- grape wine,
- dry mustard,
- Rye flour,
- vegetable oil,
- olive mayonnaise,
- potato,
- carrot,
- kohlrabi,
- salsify
- To make beaver tail soup, you need to take 2 beaver tails and soak them for 12 hours. After they lie in the water, separate the skin from them, cut them into small pieces and put them in boiling water. Place chopped onion, 250 grams of rice and salt in it. After about 5 minutes, add chopped celery to the pan.
- When the broth is brought to a boil, you need to leave the beaver tail on the stove to cook for 30 minutes, while covering it with a lid.
- After the soup is ready, you can sprinkle it with dried parsley, add coriander and sesame seeds. Before this, the coriander seeds must be thoroughly crushed and black pepper added to it. This dish will undoubtedly please both you and your guests.
Beaver tail recipe No. 2
The beaver tail can also be used for another recipe. To do this you need to take:
- red pepper is better than hot one,
- 1 tbsp. spoon of salt,
- grape juice 50 mil liters,
- rum 50 mil liters,
- dry mustard 1 tsp,
- Rye flour,
- sunflower oil,
- olive mayonnaise 2 table. spoons.
How to cook beaver tail - recipe
- It is necessary to peel the beaver tail from the skin and rinse under cold water. Dissolve half a spoonful of salt in about half a liter of water, add pepper and mustard, previously heated wine and rum. Place everything and leave the beaver's tail in this solution for about 12 hours.
- Then drain the solution and add the beaver tail. After this, roll the beaver tail in flour on all sides, add salt and fry on sunflower oil over low heat, covered.
- If you decide to cook dried beaver tail, first soak it in salted water, then cut it into small pieces and fry it on vegetable oil.
- Until the crust appears golden brown. Cut the potatoes into small pieces, then the carrots, salsify and kohlrabi. Place all the cooked vegetables and the previously fried beaver tail into a saucepan, pour in a little broth and simmer over low heat for about 15 minutes. Five minutes before everything is ready, you need to put three bay leaves in the beaver’s tail to create an exquisite aroma.
Many hunters know how valuable beaver meat is to the human body. And they knew how to cook it correctly back in the eighteenth century. In those days, making sausages from this animal was very popular. Today it is not so popular in cooking, but in the hunting kitchen you can find a lot of recipes for preparing this rodent. So, before we start looking at these recipes, let's talk about the benefits such meat brings to humans.
A few words about the delicacy
Since the beaver, whose photo is attached, eats only plant foods, its meat is very valuable. It is lean, contains many minerals and vitamins, and has healing properties. In many countries, dishes made from it are delicacies, and gourmets are especially delighted with them.
Preparation:
Before preparing beaver according to this recipe, you need to thoroughly remove the skin from the tails and rinse them. Then they are placed in a bowl, filled with vinegar solution and left for one night. The next day, the tails are washed and filled with soda solution (take two spoons per liter of water) and boiled for ten minutes from the moment of boiling. Then the water is drained, the tails are dipped in flour and fried on both sides.
Mix wine, mustard, sauce and sugar, as well as chopped garlic, add to the tails and fry for ten minutes over low heat.
Beaver meat has a slight aspen flavor, which may not be to everyone's taste. But you can easily get rid of it. The meat is soaked, fat is removed (it accumulates bad smell aspen). Of course, many gourmets are not against tasting meat with forest accents.
Beaver meatballs
Ingredients: one kilogram of beaver meat, two eggs, two spoons of sour cream, one onion, one loaf of bread soaked in milk, as well as two spoons of butter, two spoons tomato paste, water, herbs, salt and spices to taste, one spoon of flour.
Preparation:
Before cooking beaver (the recipes are quite interesting and simple), you need to wash and dry the meat, pass it through a meat grinder along with the onion. Then they add squeezed bread, sour cream and eggs, salt and spices. The minced meat is mixed well and formed into meatballs, rolled in flour and fried in fat. Then they are transferred to a pan, poured with fat from the pan, and added a small amount of water and simmer over medium heat. Some time before the end of cooking, add tomato paste.
Beaver cutlets
Ingredients: one kilogram of beaver meat, two hundred grams of sour cream, two eggs, one bun soaked in milk or water, two hundred grams of fat, two tablespoons of flour, salt and spices to taste, two onions.
Preparation:
The meat is passed through a meat grinder along with onions. Add sour cream, eggs, bread, salt and spices. Cutlets are formed from this mass, rolled in flour and fried in well-heated fat, not forgetting to turn them over. Ready dish served with stewed carrots, fruit salad, potatoes, cereal porridges, pickled apples and so on. It is decorated green onions, parsley or dill, celery sprigs.
Finally...
Those who have various kitchen appliances, people are often interested in how to cook beaver in a slow cooker. The answer to this question is very simple: the meat is cooked in the same way as pork or beef. There are quite a lot of recipes; which one to choose depends only on the personal preferences of the cook. In any case, there is nothing complicated in preparing dishes from this animal; you only need to have the desire. Bon appetit!
