A tasty meal is one of the main human joys. Therefore, there is nothing surprising in the fact that ascetics, depriving themselves of gastronomic delights, are gradually renounced from life. Of course, no one calls to hit hard and indulge in excesses, but some stereotypes in the field of food make it difficult to make discoveries. For example, is it possible to eat beaver meat? Or a bear? But will snake meat become poisonous?
Yes, everyone knows that many animals are listed in the Red Book, but there are fewer hunters from this. That draws people to outlandish dishes that promise a new range of emotions.
Amazing meat: what is it?
What does the average person know about beavers? Surely dams, sharp teeth and a fluffy skin of animals, so cute in their hard work, will come to mind. Beavers themselves in a good season are quite well-fed, and their meat is valued among seasoned hunters. Characteristic is the dark red color of the meat, which is given by an excess of blood blood cells that hold oxygen. Therefore, beavers can be under water for a long time.
Some tastes of tasters regarding taste may be justified, as fresh carcass has a specific flavor that cannot be removed.
It appears when cutting a beaver stream. Therefore, you need to cut the meat skillfully, otherwise the impression may be spoiled. So is it possible to eat beaver meat? Yes, because even the church, which classified beavers as fish, considered their meat to be lean and allowed the use of stew on Fridays and during fasting. In Europe, recipes of beaver dishes pass from generation to generation .
Why eat a beaver?
Today, even those people who are far from counting calories and balance of BZHU, it is known that without proteins, fats and carbohydrates, people can not exist.
Even the notorious fats, which scare one name, are necessary for the full development of the body, because without them the hair will not grow, the nails will begin to peel, the skin will wrinkle and wrinkles will appear early. Without carbohydrates, there will be no energy and interest in life, that is, a person will become lethargic, tired and uninitiated.
Well, and protein is a building material on the basis of which muscles are formed, a person becomes stronger and more enduring. If you understand what is the benefit of beaver meat , then first of all you need to highlight the content of 20% protein in its composition. The young beaver carcass tastes much fresher and richer. The meat tastes like goose meat, only less fatty. Processing meat allows you to mitigate a specific smell or its complete disappearance through smoking.
Benefits for the body
Beavers are surprisingly selective rodents that feed exclusively on plant foods, and therefore they do not have excessive fat accumulations.
Beaver meat receives useful properties due to the abundant content of minerals and vitamins. In the USA, in many families, a beaver tail dish is considered a delicacy.
In Russia, hunting for beavers is prohibited, and indeed in our country there are not a large number of these funny animals.
The meat of a young beaver can be somewhat harsh, therefore, immediately before the cooking process, it should be soaked in water with some vinegar.
Cutting the musk gland can reduce beneficial properties. Beaver meat will have a specific taste and smell. By the way, if the musk gland is not cut, then the meat will be sweetish and relatively stiff. Many lovers of beaver meat note its excellent quality and some similarities with a rabbit, turkey or even pork. At first glance, the beavers seem small, but there is a lot of meat in them. At the same time, it is darker than beef, and the bones are very thin and hollow inside.
Unusual delicacy
Many people do not understand how to cook beaver meat and whether it is worth doing, because it seems inedible. In practice, this is not so. Fresh carcass must first be soaked in water with vinegar, then cut the meat, cleaning it from the film. Then it needs to be cut into portioned slices and chopped with garlic.
To add flavor, the meat is pickled in lemon juice and spices. In order not to lose useful properties, beaver meat must be cooked at medium temperatures and with a minimum amount of oil. The meat absorbs the aroma of vegetables well, so before you cook beaver meat, it is recommended to prepare a cut of carrots, onions and other aromatic vegetables, which should be put in a cast-iron cauldron, where pieces of meat will be stewed.
Before serving, for greater aroma of the dish, you can make a sauce of grated apple, garlic, thyme and sour cream. The best side dish is considered boiled potatoes.
What do they say in the superstitions?
The dominance of beavers in Belarus was the reason for the idea of processing beaver meat, but the people were strongly opposed and did not want to hunt these animals. Such a mood was explained by the low popularity of fur and the high prices of hunting permits. But most of all the hunters are stopped by the beliefs and sayings according to which the killing of a beaver brings misfortune and failure in business.
Hunters do not get tired of touting useful properties; beaver meat in the summer is especially nutritious, as beavers feed on aquatic plants and their meat is enriched with biologically active substances. The healing effect of the consumption of such meat is very high. But, despite all these data, the percentage of beaver production remains below normal, and the animals populated the rivers and provoked flooding of the territories. In addition, the animals themselves can stand up for themselves, as one beaver proved in the spring, attacking a pensioner and biting him.
Which parts of the beaver are edible?
Many animals are only partially eaten, which is most outrageous to Greenpeace. Still, the animal loses its life for the sake of one or two dishes, which the fastidious gourmet may also not like.
A beaver can go to food completely, since even the tails of animals that fry, boil, previously refreshed have a high energy value. Bobryatin is considered dietary meat, as it has a low percentage of fat, but nevertheless it permeates the whole carcass and melts during cooking, giving a gentle aftertaste to the meat.
On the amateur
Many hunters themselves love beaver meat, whose beneficial properties appeal to them no less than a juicy taste. A sweetish flavor makes the meat even easier. In addition, it is characterized by excellent saturation and full digestibility. And the beaver’s liver will be a gift to the hunter, as it is prepared quickly and without any extra ingredients.
In nature, the easiest way is to make kebab from beaver. The whole carcass is suitable for this dish, except for the ribs. The meat is pickled for several hours with onions, vinegar, spices and caraway seeds. In parallel, you can cook beaver tails, which will be a great snack. Peel them, soak in water with vinegar, and then boil in rice broth.
Is it accessible to ordinary people?
A rare person categorically resists the temptation to taste an unknown dish, but is it really possible today to go to the store and get a gram of three hundred beaver?
Few people know how much beaver meat costs, and even outwardly it will not be possible to recognize it. On order, in some stores you can even buy bear or roe meat, but at the same time, the discerning gourmet must check the meat for smell and even taste.
No specific odor, minimum foreign matter and maximum freshness of meat - these are the main points that require the attention of the buyer. The price of delicious meat cannot be low. A few years ago, roe and rabbit meat was estimated at 600-800 rubles per kilogram. Beaver meat is not inferior to hare and rabbit in diet and taste, but at the same time it is characterized by high environmental friendliness and oxygen content, therefore it costs 100-200 rubles more. Beaver tails so popular in America contain B vitamins and unsaturated fatty acids.