Due to the constant preservation of heat - beavers live in water - animals must take care of the accumulation of subcutaneous fat, so their meat is very juicy and fat. How to cook beaver meat ? Let's consider further.
Fried stew
My carcass is washed with water and cut into arbitrary pieces. Put in a deep container, add a spoonful of lemon juice, a little grated ginger, a spoonful of oregano, as well as pepper and salt. Leave in the refrigerator under the film for 30 minutes for pickling. Meanwhile, we cook the broth from the bones of the animal. Add spices, peel the carrots and onions, fry and put in the broth. Boil the bones for 2 hours, then filter and cool the liquid. We fry the marinated beaver meat in a pan, add carrots and onions, as well as spices and herbs. After a few minutes, pour in the broth and simmer for about an hour and a half. Serve with vegetables.
Stew
Wash and chop the carcass into pieces, mix with a small amount of pepper and salt, citric acid. Roll the beaver meat in flour and fry well in a pan in fat. Fold the ingredients into a pan, add fat, water (you can broth). Peel onions and carrots, chop parsley. Fry the onion, add to the meat, there also send the carrots and parsley grated on a coarse grater. Simmer until tender, then add a glass of sour cream and boil again. The ideal side dish for such meat would be boiled potatoes or rice.
Soup
Beaver meat is very tasty, but no less interesting, original and satisfying dish is obtained from the tails of the animal. So, a couple of backs need to be washed and cleaned of their skin. Cut into small pieces and put into glassware, clay or enameled. Pour a glass of vinegar and add water so that the liquid completely covers the tails. It is better to do this procedure for the night, then in the morning you can start cooking. Then pour out water and add 4 liters of liquid from the tap. Put on the stove and add spices, garlic, onions, carrots and a glass of rice. Wait for boiling and boil for 20-30 minutes until the cereal is ready. Serve with the addition of tomato paste (sauce) and herbs.
Roll
Remove the bones from the carcass, beat off the beaver meat. Mix salt, citric acid, pepper and grated garlic, grate the base of the roll with this mixture. Beat the protein until a firm foam (the droplet should not drain) and mix it with slices of plum or apple. Put on the carcass and roll a tight roll, it must be tied with thread. Lubricate the meat on all sides with butter and put in a mold or on a baking sheet. Add there a couple of tablespoons of water and a few leaves of laurel, bake in the oven for 90 minutes. Periodically pour the meat on the baking sheet juice. The finished dish needs to be cut into circles and can be served as an appetizer to vegetable salads.
Conclusion
How to cook beaver meat, you learned from the text of the article, of course, these are not all existing recipes. The carcass of the animal can be stuffed with rice or lingonberries, twisting the meat, you can make cutlets or meatballs in a fragrant sauce. If you wish, you can even smoke - it all depends on your imagination and desire to create and surprise your loved ones and guests.