50 Ways to Eat a Beaver by Kate Krukowski Gooding
EPIC Beaver CATCH CLEAN COOK!!! (Delicious)
Please login or register. Advertise Here. I remember seeing several posts on this topic last year, so I read back through a few of them. The one thing I can't find is if there were any recommendations or "rules" on what time of year beaver meat should be consumed by people, obviously. I really want to eat one, but it's not worth getting sick over. Is it too early right now? The fur obviously looked full and as prime as ever.
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The meat is dark, rich, and delicious, but remember, the beaver can carry tularemia. This is also one of the animals that bears unpleasant glands which must be removed upon skinning. There is a "castor" gland near the tail under the belly and the usual musk glands in the small of the back and under the forelegs. These should be carefully cut out without damage and discarded. Also, remove all surface fat. Hang the carcass in a cool place for several days.