2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Beaver is a medium-sized river animal. He lives in huts, builds dams, swims in the water. Many lovers of boat rides have seen a beaver: it often swims along the river, not in the least afraid of people. Some lucky ones had the honor of watching how this animal jumps into the water with a running start. Only fishermen and "greens" do not like him: the first - for the noise made during bathing, and the second - for the damage caused to trees. Representatives of this movement even have such a slogan: "Kill the beaver - save the tree!"
Indeed, where this beast settles, gnawed dry trunks immediately appear. There is no escape from the river "woodcutter"! A photo of the beaver can be seen below.
However, this animal is not only a good "lumberjack", but also a valuable game: its skins and meat have been famous since ancient times. Beaver dishes are extremely tender and tasty. Of course, the quality of the meat depends on the age of the animal: it should not be older than three or four years, otherwise the hunter's jaws will get tired of chewing the prey.
Before you start cooking something, you need to properly butcher the beaver. First, of course, it must be carefully skinned, gutted and cut into large pieces. Heregreat care must be taken - in the inguinal region and near the anus of this beast there are glands, the so-called "beaver jets", which in no case should 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 discusses three beaver dishes. The first is from meat, the second is from the tail.
Beaver skewers
For it you will need a cut and chopped carcass, marinade (preferably grape wine), onions, any greens and spices such as peppers of various varieties, thyme, coriander, bay leaf, oregano, chili, marjoram. Olive oil will also come in handy.
First, the meat must be soaked in wine (can be diluted with vinegar and water), onions and some spices. The marinade should cover it completely. S alt is recommended. It should be borne in mind that the meat must be marinated for at least a day.
The finished pieces need to be grated with the remaining spices, after which it remains only to fry them. Few would turn down a beaver dish like this!
No less popular are the recipes for the tail of this animal. Yes, yes, this part of the body is not only edible, but also very tasty!
Recipe One: Beaver Tail Soup
The only difficulty is that one beaver is not enough for this kind of dish. So, the tails of two or three beavers need to be cleaned of skin, cut into small pieces, marinated in wine or vinegar for 8 hours. Drainliquid, pour four liters of water, add a glass of rice, onion, s alt to taste. Bring to a boil and cook for 20 minutes. Ready! You can add tomato sauce, parsley and celery before serving.
Recipe two: fried ponytails
This dish is prepared quite quickly and simply. For one serving, two tails marinated in water with vinegar are enough. 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 over a mixture of wine, mustard, Worcestershire sauce and garlic, hold in the pan for another ten minutes.
These beaver dishes have an original, pronounced taste. They are sure to please game lovers!
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