Have you ever lopped off a beaver tail and thrown it on the grill?
I’m probably not going out on a limb here in assuming you haven’t. But if not, you may be missing out on a delicacy. As the hosts in the show discuss, beaver tails were once highly sought-after and are supposedly quite delicious.
That is, if you can get past the fishy-smelling, gelatinous texture. Check out the video below.
Well, are you sold on the idea? It might be time to take up trapping and go find yourself a beaver.
In all seriousness, the technique here is actually pretty brilliant. By first cooking the beaver tail with the sous-vide method, the flesh is cooked and tenderized nicely. If you’re unfamiliar with the method, basically you wrap the beaver tail in an airtight, vacuum-sealed bag and cook it in a low temperature water bath for very long time. In this case, they cooked the beaver tail at 134 degrees Fahrenheit for three whole days.
After the sous-vide bath, the hosts toss the tail onto a pretty hot grill. The heat then bubbles the skin away from the flesh, which allows for pretty easy removal later on. But as you saw, their suggested tweak to the recipe is to avoid grilling the tail with the skin on as long as you sous-vide first. As to the final look and texture, it vaguely resembles a piece of lutefisk. If you’re not into lutefisk, you may not want to try beaver tail.