Boil pieces of young beaver for 1,5-2 hours after soaking for XNUMX hours in cold water.
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 it. 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, cook the sirloin parts for salad, and put the fatty parts on pilaf.
Beaver meat will turn out to be more juicy if it is soaked in cold water before cooking or marinated in a solution with vinegar. The addition of sour cream when stewing or baking makes the beaver meat 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.
Delicious facts
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 beaver tails soup practically does not differ from the traditional ones – first, beaver broth is necessarily cooked. 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. Gourmet favorite recipe – stew in a slow cooker. Finely chopped beaver meat is placed in a bowl and boiled with chopped onions, carrots, potatoes, cabbage. You can add cream or tomato juice to add a special flavor. Beaver stew in sour cream cooks quickly and requires fewer ingredients – onions, carrots, spices.