3 in 1 Beaver stew
The following recipe is something I developed for when I am not sure what I want to eat and when I want to have some variety over the next couple days as I chow down on left overs. It is essentially just a beaver roast, with a lot of extra stock in case I decide I want to eat it as a stew, the extra stock also ensures I have a nice juicy piece of meat when I am done.
- 2-3 lbs. of beaver meat (about 2 medium sized hind quarters)
- 2 stalks of celery
- 2 carrots
- 1 medium onion
- 2-3 cloves of garlic
- 1 bay leave (crushed)
- 1 quart of beef stock
- 2 Tbsp fresh ground pepper
- salt to taste
Fresh ground Coriander is a good option for seasoning, as well as potatoes, rutabaga, and tomato for vegetables.
- Prepare the beaver meat by removing as much fat and grizzle as possible. After that put in a pot of salt water and bring to a boil.
- Mean While chop your vegetables and throw them in your crock pot or other slow cooker. Mince your garlic and crush the bay leave.
- Then add your meat and pour you beef stock over top. (if you make your own venison bone broth this would be a good time to use it.)
- Add your salt and pepper.
- Cook on low for 8-10 hours.
When you get home from work you now have a beautiful roast. You can now separate the veggies and take pieces of meat (it will fall right off the bone.) Or you can choose to eat as a stew by breaking up the meat and adding it back into the mix.
Over the next couple days you will have your choice of beaver stew, beaver roast with vegetables, or a beaver stew sandwiches (similar to a Reuben and will be in a separate blog post.)