Dark Overlord
Posts: 2,592 
October 27th, 2007, 05:46 PM
Quoting Unforgiven
What happens if the scent glands have not been properly removed? Is the stench quite hideous?
If you haven't cooked Beaver before, be sure to remove all the fat. As well you want to make sure that when the Beaver was skinned that the scent glands have been removed correctly.
The taste is much like Muskrat. heh heh heh.
The taste is much like Muskrat. heh heh heh.
Dark Overlord
Posts: 2,592
October 27th, 2007, 05:57 PM
Quoting lone wolf
That does not sound appetizing in the least.
Something like really strong tomcat with his tenderlies in the blemder. No sound effects though....
Woof!
Woof!
Grossly Underrated
Posts: 4,725
Location: In the bush somewhere near Sudbury
Location: In the bush somewhere near Sudbury
October 27th, 2007, 07:02 PM
I have moosemeat ... good autumn moose. Not shot on the fly and swampgreens-fed. Meat is tender and sweet. Steaks and tri-meat pies coming up.
Winter moose eat evergreen. It dries them and gives a strong taste that even de-wilding can't take out. Then, it's best for smoked sausage for stir-fries.
Bones? They're in the freezer for a dead-of-winter crockpot soup....
Woof!
I have moosemeat ... good autumn moose. Not shot on the fly and swampgreens-fed. Meat is tender and sweet. Steaks and tri-meat pies coming up.
Winter moose eat evergreen. It dries them and gives a strong taste that even de-wilding can't take out. Then, it's best for smoked sausage for stir-fries.
Bones? They're in the freezer for a dead-of-winter crockpot soup....
Woof!
Grossly Underrated
Posts: 4,725
Location: In the bush somewhere near Sudbury
Location: In the bush somewhere near Sudbury
October 27th, 2007, 07:05 PM
Woof!
Quoting shadowshiv
That's why you skin 'em front to back....
That does not sound appetizing in the least.
Woof!
Dark Overlord
Posts: 2,592
October 27th, 2007, 07:09 PM
Quoting lone wolf
I've never eaten the animal beaver, but I have had moose once or twice. Quite tasty.
That's why you skin 'em front to back....
Woof!
Woof!
Grossly Underrated
Posts: 4,725
Location: In the bush somewhere near Sudbury
Location: In the bush somewhere near Sudbury
October 27th, 2007, 07:27 PM
I find beaver is greasy - no matter how efficient you are in cutting the fat off or how much you marinate. The tail gives some really good meat, but on the whole, beaver is best in soup, stews and deep-fried.
Woof!
I find beaver is greasy - no matter how efficient you are in cutting the fat off or how much you marinate. The tail gives some really good meat, but on the whole, beaver is best in soup, stews and deep-fried.
Woof!
Dark Overlord
Posts: 2,592
October 27th, 2007, 07:31 PM
Quoting lone wolf
Considering how I haven't had supper yet, I am positively salivating now.
I find beaver is greasy - no matter how efficient you are in cutting the fat off or how much you marinate. The tail gives some really good meat, but on the whole, beaver is best in soup, stews and deep-fried.
Woof!
Woof!
Hawkings former plumber
Posts: 8,698
Videos: 1
Location: RR1 Distopia 666 Discordia Drive Apt 911
Videos: 1
Location: RR1 Distopia 666 Discordia Drive Apt 911
October 28th, 2007, 08:52 AM
Quoting #juan
I disagree Juan, although not strenuously, while traditionally browning of the bone or meat is practiced by some cultures it's not the flavour realeasing agent it's hyped up to be. I have found that boiling of the meat and bone for soups and stews enhances the flavour noticably more than browning which I have found tends to lock the flavour in the individual piecs of stock. I also look disfavourably on the hediously common mistake of adding flour as a thickening agent when proper slow cooking will naturally thicken in the tastyest way possible.
One other thing I would do is brown the bone and meat well in the oven prior to boiling. This will enrich the flavour and add a bit of colour to the liquid......
October 28th, 2007, 08:58 AM
I grew up on Beaver tail stew.
It seals the flavour in. Sure you get a nice smokey flavour, but you mask the great flavour of the game.
Smoking a whole roast then striping in for a soup or stew, is a whole other story.
Quoting lone wolf
Absolutely true...
I find beaver is greasy - no matter how efficient you are in cutting the fat off or how much you marinate. The tail gives some really good meat, but on the whole, beaver is best in soup, stews and deep-fried.
Woof!
Woof!
I grew up on Beaver tail stew.
Quoting darkbeaver
I whole heartedly agree. The same can be said for smoking the bones or meat, just prior to making a soup or stew.
I disagree Juan, although not strenuously, while traditionally browning of the bone or meat is practiced by some cultures it's not the flavour realeasing agent it's hyped up to be. I have found that boiling of the meat and bone for soups and stews enhances the flavour noticably more than browning which I have found tends to lock the flavour in the individual piecs of stock. I also look disfavourably on the hediously common mistake of adding flour as a thickening agent when proper slow cooking will naturally thicken in the tastyest way possible.
It seals the flavour in. Sure you get a nice smokey flavour, but you mask the great flavour of the game.
Smoking a whole roast then striping in for a soup or stew, is a whole other story.
Hawkings former plumber
Posts: 8,698
Videos: 1
Location: RR1 Distopia 666 Discordia Drive Apt 911
Videos: 1
Location: RR1 Distopia 666 Discordia Drive Apt 911
October 28th, 2007, 09:05 AM
Quoting CDNBear
Hey Bear you just can't seem to follow the phucking rules. This thread is clearly marked Moose Soup not beaver or rat or chicken but moose. Beaver Stew is niether moose nor soup. Now if beaver were added to moose soup or if your recipe were for beaver soup I could perhaps understand your addition to this thread. As it is I consider your inclusion here pure ****desturbing of the most infantile kind and a clumsy no class attack on my person that has irrevicably ruined a righteous tale of culinary delight. Flour, goddamn flour, your recipe would result in an unappetizing greasy lumpy mess that would drive a dog away from a gut wagon.
Here's one of my faves DB...
BEAVER STEW
2-3 lbs 1 inch cubes beaver
Bacon grease
2 cups flour
1 tsp salt
1 tsp pepper
2 medium onions
1/2 lb carrots
6 medium potatoes
2 stalks celery
Combine flour, salt and pepper in a closable bag or 2 quart closable plastic container and shake until mixed. Add beaver and shake until well coated.
Dice onions. Melt enough bacon grease in the bottom of a fry pan to saute onions and beaver. Saute onions and floured beaver in bacon grease, adding more grease as needed. Place sauted cubes and onions in a 4 quart pot with enough water to cover. Add water to fry pan to remove the remainder of the bacon grease and flour. Add this pan gravy to your stew. Slice carrots and dice celery. Add carrots and celery to your stew and simmer until beaver is somewhat tender (about 30 minutes). Taste broth and add salt or pepper to taste. Cut potatoes into 1 inch cubes and add enough water to just cover the meat and vegetables. Simmer until potatoes are done (about 30 minutes).
---------
I love the sig DB, very cool.
BEAVER STEW
2-3 lbs 1 inch cubes beaver
Bacon grease
2 cups flour
1 tsp salt
1 tsp pepper
2 medium onions
1/2 lb carrots
6 medium potatoes
2 stalks celery
Combine flour, salt and pepper in a closable bag or 2 quart closable plastic container and shake until mixed. Add beaver and shake until well coated.
Dice onions. Melt enough bacon grease in the bottom of a fry pan to saute onions and beaver. Saute onions and floured beaver in bacon grease, adding more grease as needed. Place sauted cubes and onions in a 4 quart pot with enough water to cover. Add water to fry pan to remove the remainder of the bacon grease and flour. Add this pan gravy to your stew. Slice carrots and dice celery. Add carrots and celery to your stew and simmer until beaver is somewhat tender (about 30 minutes). Taste broth and add salt or pepper to taste. Cut potatoes into 1 inch cubes and add enough water to just cover the meat and vegetables. Simmer until potatoes are done (about 30 minutes).
---------
I love the sig DB, very cool.
October 28th, 2007, 09:15 AM
Grow up.
Quoting darkbeaver
You would definetly be the expert on "clumsy no class attacks" eh Beav. You truly need help and lots of it, then you need to...
Hey Bear you just can't seem to follow the phucking rules. This thread is clearly marked Moose Soup not beaver or rat or chicken but moose. Beaver Stew is niether moose nor soup. Now if beaver were added to moose soup or if your recipe were for beaver soup I could perhaps understand your addition to this thread. As it is I consider your inclusion here pure ****desturbing of the most infantile kind and a clumsy no class attack on my person that has irrevicably ruined a righteous tale of culinary delight. Flour, goddamn flour, your recipe would result in an unappetizing greasy lumpy mess that would drive a dog away from a gut wagon.
Grow up.
Chief Mogrifier
Posts: 8,868
October 28th, 2007, 11:42 AM
Quoting darkbeaver
Not a problem. When I was growing up, in northern B.C. there was a moose in the freezer every year, My dad used to take the big bones to the butcher and have him saw the bones into manageable lengths. My mom used to brown the bones in the oven prior to making stew or soup. The best stew always came from the jars of moosemeat that my mom canned. I haven't hunted in years and I haven't had moose meat more than once or twice in the last twenty years and you may be right, but we remember mom's cooking don't we......
I disagree Juan, although not strenuously, while traditionally browning of the bone or meat is practiced by some cultures it's not the flavour realeasing agent it's hyped up to be. I have found that boiling of the meat and bone for soups and stews enhances the flavour noticably more than browning which I have found tends to lock the flavour in the individual piecs of stock. I also look disfavourably on the hidiously common mistake of adding flour as a thickening agent when proper slow cooking will naturally thicken in the tastyest way possible.
October 28th, 2007, 12:02 PM
when I do stews I dredge the meat in flour, brown in herbs and the onion, and then deglaze the pot with wine or stock before adding the meat back, and proceeding with my stew. It makes for an incredibly tasty dish.
For soups and stocks however, I boil the bones until they start to break down. It's usually a full 6 hours or more to get a carcass or a soup bone to the point where it thickens the soup nicely.
when I do stews I dredge the meat in flour, brown in herbs and the onion, and then deglaze the pot with wine or stock before adding the meat back, and proceeding with my stew. It makes for an incredibly tasty dish.
For soups and stocks however, I boil the bones until they start to break down. It's usually a full 6 hours or more to get a carcass or a soup bone to the point where it thickens the soup nicely.
^^^^^^^^^^^^^^^^^^^
Posts: 6,467
Videos: 5
Location: Newfoundland!
Videos: 5
Location: Newfoundland!
October 28th, 2007, 12:09 PM
anyone ever try musk ox?
anyone ever try musk ox?
Grossly Underrated
Posts: 4,725
Location: In the bush somewhere near Sudbury
Location: In the bush somewhere near Sudbury
October 28th, 2007, 02:19 PM
Woof!
Quoting hermanntrude
Always wanted to.... I think it would taste a lot like buffalo. Never had wild because there's a buffalo farm close here. It was supposed to be the "new beef".
anyone ever try musk ox?
Woof!
