Shredded Beaver Sliders and Beaver Stock Recipes

An artsy representation of beaver flavor pairings

I recently caught a beaver and I promised to give some recipes. So, here are two things you can do with the beaver that you caught.

Once you've set aside the more meaty portions, the hindqu
arters and back straps, don't throw away that rig cage and front quarters! Those can be used to make a wild game stock, as well as some yummy sandwiches. Beaver is a very dark meat, so treat it like you would any heavier meat. It goes well with stout, earthy flavors. Heck, it probably goes well with a stout! It lends itself well to cheese and don't forget to spice things up. Try some rich, sweet bbq sauce as a companion on a sandwich. Maybe even try it with curry and yogurt for a mediterranean adventure!

Wild Game Stock

Ingredients:
1 beaver ribcage and 2 beaver front quarters
1 onion
4 celery stocks
2 carrots
coriander to taste
4 garlic cloves
fresh parsley to taste
salt and pepper to taste
water

Directions:
1. Fill a large stock pot with water, combine all ingredients. Bring to a boil, then reduce to a low boil. Make sure it doesn't bubble over!
2. Simmer and reduce for 3-4 hours or until it has reduced to 3/4 or less of original liquid.
3. When stock is done cooking, remove meat and pull off the bone. It should be easy. Set the meat aside for sandwiches.

Ignore the extra squirrel ribcage, but this is what the meat will look like

4. Portion the stock into containers and let it cool in the fridge. After it's been cooled you can transfer it to the freezer. It should stay good for a while. Use it in hearty soups!

Shredded Beaver Sliders

Reminds me of an inn I visited in 1853...

Ingredients:
meat from 1 beaver rib cage and 2 beaver front quarters
crushed red pepper
pepper
dried coriander
smoked cheddar
humus
crusty bread
2 large mushrooms
olive oil

Directions:
1. Add pepper, coriander, and crushed red pepper to the meat. Season to taste. (tip: be generous with seasoning)
2. Slice mushrooms and sauté them in olive oil until browned.
3. Places slices of cheese and beaver meat on thick slices of a good, crusty bread (even sourdough) and warm in an oven at 350 until meat is warm and cheese is melted.
4. Remove sandwich from the oven and add mushrooms and humus!
5. Enjoy!