Posted: 10/18/2016 2:54:52 PM EDT
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I cooked a beaver Saturday night. Very red meat, so I decided to treat it like beef and braise it. I was camping, and my supplies were limited, so I just had to make do with what I had on hand for the braising liquid: beer, onions, salt, lime, and a splash of whiskey.
The guys were all impatient and pulled it off the heat an hour or so too early while I was off doing something else. Still a bit upset about that. But the meat was good, and next year I'll bring the ingredients to do one properly if we get another one. The liver was possibly the best liver I've ever eaten. That, I sprinkled with salt and roasted on a stick over the fire, and it was amazing. Seriously, I'd pay to get some good beaver liver. Someone boiled the tail, and I thought that was revolting. I think it might have been okay if it was cured, smoked, then sliced and fried like bacon, but just boiled it was just fatty and gross. |