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For All You Beaver Trappers: Beaver Pot Roast

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The MeatEater

For the mountain men of the world, here is a beaver recipe just for you: beaver pot roast. 

You may be thinking, “Who in the world eats the largest North American rodent?” Real mountain men, that’s who. And Steven Rinella, if that makes you feel better about it.

Rinella started trapping beavers in college to sell the furs for some extra spending money. He says beaver tastes like beef pot roast. Here is his recipe:

Ingredients:

-2 beaver hindquarters

-4 carrots

-1 onion

-3 cloves garlic

-2 sticks celery, chopped

-spices (salt, pepper, cayenne and 3 bay leaves)

Directions:

Make sure to remove the castor glands and oil sacks when you skin your beaver. Put the hindquarters of the beaver in a Crock-pot with carrots, potatoes, an onion, garlic, celery and some spices. After five hours in the Crock-pot, your beaver meat should taste just like a brisket, according to Steve.

Usually the tail of the beaver is what is eaten and the woodsmen of the past used to cook beaver tails over open fires. Rinella has another great recipe for beaver tails here.

If you have some extra beaver meat in your freezer or if you find one by the creek, just put it in your Crock-pot and have a a beaver pot roast.

beaver tails
The MeatEater

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For All You Beaver Trappers: Beaver Pot Roast