How to cook a beaver
An important stage in the preparation of beaver meat is preparation. It is required to cut the carcass very carefully, drain the blood, remove the stream without damaging it, and remove the skin, gut. Then it is recommended to soak the meat in cold water for a day. If the smell is strong, add herbs and a couple of tablespoons of 9% vinegar. Cook the beaver meat for 1.5 hours until ready, for broth - 2 hours. Beaver dishes are delicious in any version - you can cook soup on the ribs, boil the sirloin parts for salad, and put the fatter parts on pilaf.
Beaver meat will turn out to be more juicy if it is soaked in cold water before cooking or if it is marinated in a solution with vinegar. Adding sour cream when stewing or baking makes the beaver very soft and tender. Garlic and pepper add flavor. In combination with vegetables, beaver meat acquires an exquisite taste, but it goes well with rice, buckwheat, and other side dishes.
Fusofacts
Many people have never tasted beaver meat and have no idea how delicious it really is. Aquatic rodents feed mainly on plant food, lead an active lifestyle, therefore their meat is dense, with minimal layers of fat and contains a huge amount of useful components.The recipe for soup made from beaver tails practically does not differ from traditional ones - beaver broth is necessarily cooked first. But before boiling, the tails should be peeled and soaked in vinegar for 8 hours. After that, you can cook broth from them, to which rice, potatoes, frying are added. A favorite gourmet recipe is a stew in a slow cooker. Finely chopped beaver meat is laid out in a bowl and cooked along with chopped onions, carrots, potatoes, cabbage. You can add cream or tomato juice for a special flavor. Beaver stew in sour cream cooks quickly and requires fewer ingredients - onions, carrots, spices.