A beaver is a medium sized river animal. He lives in huts, builds dams, swims in the water. Many lovers of boat trips saw the beaver: he often floats on the river, not at all afraid of people. Some lucky ones had the honor of watching this animal jump into the water with a run. Only fishermen and "green" do not like him: the first - for the noise made during bathing, and the second - for damage to the trees. The representatives of this movement even have such a slogan: "Kill the beaver - save the tree!"
Indeed, where this beast settles, sprinkled dry trunks immediately appear. There is no escape from the river "lumberjack"! Photo beaver can be seen below.
However, this animal is not only a good "lumberjack", but also a valuable game: since ancient times its skins and meat have been famous. Dishes from beaver are extremely delicate and tasty. Of course, the quality of the meat depends on the age of the animal: it should not be older than three to four years, otherwise the hunter will have jaws chewing on prey.
Before you start cooking something, you must properly carve the beaver. First, of course, it needs to be gently refreshed, gutted and cut into large pieces. Here it is necessary to show considerable caution - in the inguinal region and near the anus of this beast there are glands, the so-called "beaver jets", which in no case can be damaged, otherwise the meat will be spoiled. After removing them from the carcass, it can be cut into pieces of any convenient size.
This article covers three beaver dishes. The first is from meat, the second from tail.
Beaver BBQFor it you will need a carcass cut and cut into pieces, marinade (preferably grape wine), onions, any greens and spices such as pepper of various varieties, thyme, coriander, bay leaf, oregano, chili, marjoram. Olive oil is also useful.
First, the meat must be soaked in wine (can be diluted with vinegar with water), onions and some spices. The marinade should cover it completely. It is recommended to salt. It should be borne in mind that meat should be marinated for at least a day.
Finished pieces need to be grated with the remaining spices, after which it remains only to fry them. Few people refuse such a dish from beaver!
No less popular are the recipes for preparing the tail of this animal. Yes, yes, this part of the body is not only edible, but also very tasty!
Recipe One: Beaver Tail SoupThe only difficulty is that for a dish of this kind, one beaver is not enough. So, the tails of two or three beavers need to be peeled, cut into small pieces, marinated in wine or vinegar for 8 hours. Drain, pour four liters of water, add a glass of rice, onion, salt to taste. Bring to a boil and cook for 20 minutes. Done! Before serving, you can add tomato sauce, parsley and celery.
Recipe Two: Fried Ponytails
This dish is prepared quickly and easily. For one serving, two tails marinated in water with vinegar are sufficient. First they need to be boiled in water with two teaspoons of soda for ten minutes. After that, roll in flour, fry over low heat, pour with a mixture of wine, mustard, Worcestershire sauce and garlic, hold in a pan for another ten minutes.
These beaver dishes are distinguished by their original, pronounced taste. They will surely please game lovers!