Hawkings former plumber
Posts: 7,945 
Location: RR1 Distopia 666 Discordia Drive Apt 911
Location: RR1 Distopia 666 Discordia Drive Apt 911
October 26th, 2007, 05:20 PM
This recipe is the result of years of trying to cook something that tasted good.
1 large moosebone with marrow and a pound or so of flesh.
5 medium sized red potatoes (I don't think colour is important)
2 large onions (white)
1 clove of fresh garlic
2 handfulls of crushed spaggetti
dashes of salt/steak spice/and pepper
2 litres of water to begin
Boil the bone in the salted water for two to three hours or untill there's a good layer of fat on the water then remove the bone and strip the flesh and marrow from same adding all of it back to the pot, add everything else and simmer untill it thickens.
This recipe is the result of years of trying to cook something that tasted good.
1 large moosebone with marrow and a pound or so of flesh.
5 medium sized red potatoes (I don't think colour is important)
2 large onions (white)
1 clove of fresh garlic
2 handfulls of crushed spaggetti
dashes of salt/steak spice/and pepper
2 litres of water to begin
Boil the bone in the salted water for two to three hours or untill there's a good layer of fat on the water then remove the bone and strip the flesh and marrow from same adding all of it back to the pot, add everything else and simmer untill it thickens.
October 26th, 2007, 05:40 PM
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).
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I love the sig DB, very cool.
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).
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I love the sig DB, very cool.
World Police
Posts: 4,391
Videos: 1
Location: toranna
Videos: 1
Location: toranna
October 26th, 2007, 05:57 PM
Bear, I have stewed some beavers in my time... never in a pot though.
Bear, I have stewed some beavers in my time... never in a pot though.
A Mad Mulligan
Posts: 2,734
Videos: 3
Location: The Moonsine Cafe
Videos: 3
Location: The Moonsine Cafe
October 27th, 2007, 12:33 PM
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.
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.
Chief Mogrifier
Posts: 8,479
October 27th, 2007, 12:43 PM
Quoting darkbeaver
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......
This recipe is the result of years of trying to cook something that tasted good.
1 large moosebone with marrow and a pound or so of flesh.
5 medium sized red potatoes (I don't think colour is important)
2 large onions (white)
1 clove of fresh garlic
2 handfulls of crushed spaggetti
dashes of salt/steak spice/and pepper
2 litres of water to begin
Boil the bone in the salted water for two to three hours or untill there's a good layer of fat on the water then remove the bone and strip the flesh and marrow from same adding all of it back to the pot, add everything else and simmer untill it thickens.
1 large moosebone with marrow and a pound or so of flesh.
5 medium sized red potatoes (I don't think colour is important)
2 large onions (white)
1 clove of fresh garlic
2 handfulls of crushed spaggetti
dashes of salt/steak spice/and pepper
2 litres of water to begin
Boil the bone in the salted water for two to three hours or untill there's a good layer of fat on the water then remove the bone and strip the flesh and marrow from same adding all of it back to the pot, add everything else and simmer untill it thickens.
^^^^^^^^^^^^^^^^^^^
Posts: 6,331
Videos: 5
Location: Newfoundland!
Videos: 5
Location: Newfoundland!
October 27th, 2007, 01:30 PM
Dunno bout beaver but we've got a few bottles of moose in the closet, hunted and cooked in newfoundland
Dunno bout beaver but we've got a few bottles of moose in the closet, hunted and cooked in newfoundland
October 27th, 2007, 01:41 PM
Quoting lone wolf
beaver glands are used in perfume. They fetch a tidy price, or at least they used to.
Beaver glands.... Hmm.... I know a black bear gall bladder will fetch a tidy sum on the Chinese market. Wonder how they'd take to knock-offs?...
Woof!
Woof!
Ponderous Intellect
Posts: 3,773
Location: In the bush somewhere near Sudbury
Location: In the bush somewhere near Sudbury
October 27th, 2007, 02:21 PM
Beaver and a piece of tail. Is there a better way to spend a chilly Northern Ontario evening?...
Woof!
Quoting Tonington
Typed up a few times ... and tried to remain a ... uh ... what's that called?... Oh yeah ... gentleman.
I can't believe no one made the obvious comment about eating beaver, yumm!
Beaver and a piece of tail. Is there a better way to spend a chilly Northern Ontario evening?...
Woof!
Mighty Intellect
Posts: 1,897
Location: Quebec
Location: Quebec
October 27th, 2007, 04:00 PM
Quoting CDNBear
would that be better with dark beaver meat?
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).
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I love the sig DB, very cool.
October 27th, 2007, 05:37 PM
Quoting karrie
Two beaver castors in a bottle of John de Kyper of Bols Gin wil cure any cold..Hee hee
My uncles used to hunt beaver to sell the glands and the pelts. The meat was given away as bait for the chaps who bow hunted bear. No way could I eat it after catching the scent of even one castor gland that was carelessly harvested.
